- 1 Head of garlic (you will use 2–4 of the cloves from the bulb)
- 3 tbsps sun-dried tomatoes packed in oil
- 1 tbsp lemon juice
- 1 tbsp grainy Dijon mustard
- 1 egg yolk
- 1/4 cup vegetable oil
- Take the head of garlic and slice off the top (only slice enough so you can just see the to cloves)
- Place the garlic in a small oven proof container and drizzle some of the oil from the jar of sun-dried tomatoes over the cut open garlic.
- Put the dish in a 300°F oven and roast for 25-30 minutes or until the garlic is fragrant and softened.
- Let the garlic cool before mixing up the mayonnaise.
- Once the garlic is cool push the cloves out of their shells and into the food processor. Keep in mind that if you’d like a bit of a less garlicy taste for your mayo you don’t have to use the whole bulb. I usually use anywhere from 2-4 cloves from the roasted bulb.
- Into the food processor add everything except for the vegetable oil.
- Now set the processor in low speed until everything is starting to get chopped up.
- Now very very slowly drizzle the vegetable oil into the processor opening while processing on High speed.
- As you process the ingredients with the oil everything should thicken up and start looking more like mayonnaise. If some of the ingredients are sticking to the sides of the processor you can stop the machine and scrape the sides.
- Once everything has been processed so that there are no large pieces in the mayo it’s ready to put into a container and into the fridge.
- I like to put this in the fridge overnight so that the flavors have a chance to marry but you can use it right away if you like.
Please note that mayonnaise is traditionally made using raw eggs. Since this is the case in this recipe I recommend using the freshest eggs you can get which have been pasteurized.