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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my first attempt at creating a lower-calorie alternative to mayo for sandwiches. It is based on roasted garlic but does have a few of the egg yolks and oil that mayo uses. As my first attempt, it may need some tweaking, later. Ingredients:
12 ounces garlic cloves |
2 tablespoons olive oil |
1/2 teaspoon salt |
black pepper, 6-8 grinds |
1/2 cup water (optional) |
2 egg yolks |
3 tablespoons lemon juice |
1/2 tablespoon dry mustard |
1/2 tablespoon paprika |
1 teaspoon salt |
white pepper, 10 grinds |
1 cup canola oil |
Directions:
1. Heat your oven to 420 degrees Fahrenheit.
2. On a large sheet of aluminum foil, shiny side up, place your garlic cloves. Crimping the sides of the foil into a basket around the garlic, drizzle the olive oil over the garlic and season with the teaspoon of salt and the black pepper.
3. Optional: if you would like your spread to be less brown and not quite so bitter, add a half cup of water to the pouch. NOTE: If you do not use the water, some of the garlic will start to scorch. Some people like the bitterness with their roasted garlic - others do not. Know thyself!
4. Seal the aluminum foil pouch and place in the oven for 35-40 minutes.
5. Meanwhile, in a blender, blend the egg yolks, lemon juice, mustard, paprika, salt, and white pepper together until the mixture is frothy.
6. When the foil pouch full of garlic has been roasted, remove it from the oven, discard any burned garlic cloves, and pour everything into the blender with the frothy mixture. Blend until it is fully combined.
7. Continuing on high speed, drizzle in the canola oil. Start with just a few drops at a time and then go on to a very slow, very thin stream of oil. The oil will start to emulsify and you will get a roasted garlic blend.
8. Refrigerate and use in 1 Tablespoon amounts instead of butter or mayo on sandwiches or in dishes that could use a bit of extra oomph .
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