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Roasted Garlic Mayonnaise

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"I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke."
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1 h 15 m servings 206
Original recipe yields 12 servings (1 1/2 cups)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
  3. Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
  4. Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
  5. Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.


  • Cook's Note:
  • You can also use a blender to combine the ingredients, but not all blenders work as the blades are too high. If you have a handheld immersion blender, feel free to use that instead.

Nutrition Facts

Per Serving: 206 calories; 21.7 2.5 0.8 34 64 Full nutrition

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