Roasted Garlic Mayo
Sweet Depth for Contrast
This mayonnaise builds layers of sweetness and umami from slow-roasted garlic. Roasting transforms the cloves into something soft, caramelized and aromatic, losing their pungency. The result is a creamy emulsion with mellow richness and a smooth, rounded flavor that can complement a wide range of dishes.
Ingredients (yields about 200 g)
1 head of garlic
Pinch of salt (for roasting)
5 g plant-based butter (for roasting)
60 ml soy milk
40 g roasted garlic (from the roasted head)
1 g salt
4 ml apple cider vinegar
120 ml sunflower oil
Method
Roast the garlic: Cut the top off the garlic head. Place it on a sheet of aluminum foil, season with a pinch of salt and add 5 g of plant-based butter on top. Wrap the foil around the garlic to form a sealed parcel, then roast at 200 °C for 45 minutes until caramelized and tender.
Cool and squeeze: Allow to cool fully, then press out the softened garlic cloves.Blend base: Combine 40 g of roasted garlic with soy milk and 1 g salt. Blend until smooth.
Emulsify: While blending, slowly stream in the sunflower oil until a thick, creamy mayonnaise forms.
Finish: Add apple cider vinegar and blend briefly to stabilize the emulsion.
Store: Keep refrigerated until service.
Notes & Plating Tips
Flavor profile: Roasting transforms garlic from pungent to sweet and nutty, adding depth without harshness.
Consistency: Add oil slowly; rushing can split the emulsion.
Plating use: This mayo works as both a structural “glue” for plating and a subtle sweet-savory accent under confit tomatoes or other garnishes placed on top.
Baking note: Oven times and temperatures may vary slightly. Check carefully during the last minutes to avoid burning.
A simple emulsion elevated by technique, turning garlic into a soft, sweet backbone for fine dining plates
