Best Roasted Garlic Mayonnaise Recipes

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
• Heat a grill to high.
• Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
• Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

ROASTED GARLIC MAYONNAISE

Steps:

• Place garlic and oil in small baking dish; stir well.
• Bake at 300F for 30 minutes or until garlic is soft and golden.
• Cool to room temperature.
• Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
• Add mayonnaise and remaining ingredients, process until smooth.

SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE

Steps:

• Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
• Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
• While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
• Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.

ROASTED GARLIC MAYONNAISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
• 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.
• Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving. Heat a grill to high. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.Heat a grill to high. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
• Recipe courtesy Bobby Flay

ROASTED TOMATO 'N' GARLIC MAYONNAISE

Steps:

• Cut tomatoes in half lengthwise; drizzle cut sides with 1-1/2 teaspoons oil. Combine the herbs, pepper and 1/4 teaspoon salt; sprinkle over tomatoes. Place cut side down on a baking sheet coated with cooking spray., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap in heavy-duty foil; place on baking sheet with tomatoes. Bake at 425° for 15 minutes., Turn tomatoes; drizzle with remaining oil. Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened. Cool for 10 minutes., Squeeze softened garlic into a small bowl; chop tomatoes and add to garlic. Stir in mayonnaise and remaining salt until blended.

ROASTED GARLIC MAYONNAISE

Steps:

• To roast the garlic, preheat the oven to 450 degrees. Remove the skin from the garlic, place the cloves in a baking dish and cover with foil. Bake the garlic for about 20 minutes, until the cloves are tender when pierced with the tip of a knife. Mash the cloves and set aside.
• Make a mayonnaise by whisking the egg yolks well in a mixing bowl. Add half the olive oil, drop by drop, whisking constantly. Add the remaining olive oil in a slow, steady stream, whisking constantly.
• Add one teaspoon of the lemon juice and the mashed garlic cloves to the mayonnaise and whisk to combine. Add kosher salt and cayenne pepper to taste. Add remaining lemon juice according to taste.

MARYLAND CRAB CAKES WITH ROASTED GARLIC MAYONNAISE

Steps:

• CRABCAKES In a bowl whisk together the garlic mayonnaise, egg white, scallion, parsley, mustard, worcestershire sauce, salt and cayenne. Add the crab meat and 3 tablespoons of the bread crumbs and stir the mixture gently until it is just combined. With moistened hands form the mixture into 8 cakes and coat the cakes with the remaining bread crumbs. chill the cakes on a plate, loosely covered, for 1 hour. Arrange the crab cakes on an oiled jelly-roll pan, drizzle them with half the butter, and broil them under a preheated broiler about 4 " from the heat for 4 minutes, or until they are golden. Turn the cakes, drizzle them with the remaining butter, and boil them for 4 minutes more, or until they are golden. Serve the ccakes with the remaining garlic mayonnaise. GARLIC MAYONNAISE Wrap the garlic cloves in a double thickness of foul and bake them in a preheated 450F oven for 20 minutes. Let the garlic cool and peel it. In a food processor, combine the garlic, egg, lemon juice, salt and pepper to taste. With the motor running add the oil in a stream and blend the mixture until it is just emulsified. Transfer the mayonnaise to a bowl and stir in the chives. Makes about 1 1/4 cups.

FRENCH FRIES WITH ROASTED GARLIC MAYONNAISE

Steps:

• Heat the oven to 375 degrees F.
• Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.
• 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're 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 the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream with the machine running. Then whisk or process 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.
• Pour the vegetable oil into a deep fat fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks using a knife, mandoline, or French fry cutter. Rinse the potato sticks well and dry them thoroughly to keep the hot oil from splattering. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not drop too much. Cook the potatoes until soft but not browned, about 6 to 8 minutes. Remove them and drain on paper towels.
• Increase the oil temperature to 375 degrees F. Cook the par-fried potatoes in batches a second time until golden and crispy, about 2 to 4 minutes. Drain on fresh paper towels. Salt the French fries while they are still hot and garnish with chives. Serve immediately with the Roasted Garlic Mayonnaise as a dip.

GRILLED CHICKEN SALAD WITH ROASTED GARLIC MAYONNAISE

Steps:

• Brush each of the chicken breasts with the olive oil, then season both sides with the salt and pepper. Grill over hot coals, turning once, until golden brown and thoroughly cooked; cool, then cut into 1/2-inch chunks.
• Combine cooled chicken with the Roasted Garlic mayonnaise, celery and green onions.
• To serve, arrange one-fourth of the salad greens on each of 4 plates. Arrange pepper slices on top of greens, then drizzle some of the vinegar and olive oil over each portion, along with additional seasonings of salt and pepper.
• Finally, spoon on chicken salad mixture. Serve immediately.
• Roasted Garlic Mayonnaise: Roast 8 garlic cloves, still in their skins, in 1 tablespoon olive oil in an oven-proof dish at 350 F until soft when pressed, about 45 minutes to 1 hour. Let garlic cool, peel away outer skins and place garlic pulp and oil from roasting dish in bowl of a food processor, along with mayonnaise, fresh lemon juice and Dijon-style mustard. Process until garlic is pureed and mixture is smooth. Season with salt and pepper, to taste. Makes about 1 3/4 cups.

ROASTED GARLIC MAYONNAISE

Steps:

• Slice the head off the the top of a garlic clove, about a half inch from the top.
• Drizzle olive oil and, salt and pepper over the top.
• Wrap loosely in foil like a pouch so it has room to steam/roast, 400F for 45 minutes.
• Wrap the bottom in the leftover foil and squeeze out the roasted garlic, be careful as it is extremely hot. By the time you mash it up, it will lose a lot of it's heat.
• Squash, smash and mince the garlic up with a knife, I make it a paste, lightly salt the garlic and whisk with 1/2 cup of your favorite mayo. Done.
• *Will last for 2-3 weeks refrigerated, mine always runs out in about a week ;-).

ROASTED GARLIC MAYONNAISE

Steps:

• Mix all ingredients together in a small bowl. If you don't know how to roast garlic there are a dozen recipes here on food.com or you can buy it already roasted.