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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Roasted Garlic Mayonnaise


2 egg yolks

1 tsp kosher salt

1 tsp Dijon mustard

2 Tbl white vinegar

1 Tbl lemon juice

1/3 cup roasted garlic puree

1 1/4 cup canola oil

1 tsp black pepper


Place the egg yolks, salt and mustard in a food processor. Blend. Combine the vinegar and lemon juice together and add half of it to the food processor. Add the roasted garlic puree. Slowly drizzle in the oil. As the mixture thickens, add the remaining vinegar and lemon juice. Add the black pepper. If the mayonnaise becomes too thick, use a small amount of warm water to thin it.

Pairs well with Beef Tenderloin Sandwiches.

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