Roasted Garlic Mayonnaise

Ingredients

1 head of garlic, sliced in half

4 sprigs fresh thyme

4 T extra virgin olive oil

sea salt and fresh ground black pepper to taste

4 large egg yolks

1 tsp dry mustard (or regular mustard but then add less water)

1 T water

1 ½ cup canola oil

2 T fresh lemon juice

Procedure

1. Place the garlic onto a sheet of aluminum foil, top with the thyme, drizzle it with 1 T of olive oil, and season with salt and pepper. Close the foil up and roast the garlic in the oven until it is soft about 35-40 minutes at 375 degrees. When it cools enough to handle, squeeze the soft pulp into a bowl and set aside.

2. In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, water, and salt and pepper. Whisk or pulse with the machine to break up the yolks. If you are making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils whisking constantly, to form an emulsion. If you’re using the food processor, pour in the oils in a thin stream with the machine running. Then whisk in the garlic and lemon juice. Taste and adjust seasoning with more lemon juice, salt or pepper. Thin the mayonnaise with more water if it is too thick.

Great dip for French fries or as a sandwich spread.