Roasted Garlic Mayonnaise

Pantry and Fridge

Ingredients

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

Instructions

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.

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

RobertStJohn.com