Roasted Garlic Mayonnaise

When it comes to dips for your chips (or fries) there is only one thing better than garlic mayonnaise and that is roasted garlic mayonnaise.

Ingredients:

1 bulb of garlic
a pinch of salt and pepper
1 sprig of thyme
2 egg yolks
1 tspn white wine vinegar
1 tspn mild Dijon mustard
½ pint of sunflower oil
1 tspn of salt
a good pinch of white pepper
a squeeze of lemon juice

Pre-heat your oven to 190°c, 375°f, gas 5.

Method:

1. Take a slice off the top of the garlic to reveal the cloves. Sprinkle with a pinch of salt and pepper, top with a sprig of thyme then wrap in foil and bake for 30 minutes. Cool.

2. Pick up the garlic bulb and squeeze the pulp into the bowl of a food processor. Add the yolks, mustard, salt and pepper and blitz until light and bubbly.

3. With the motor running, add the oil a few drops at a time. When ¼ of the oil is used up add the rest in a very slow stream. Add a squeeze of lemon juice.

The great thing about using a food processor is that, as long as you add the oil very slowly, you'll have to try really hard to curdle it. But if it does begin to split simply place a fresh yolk in a clean bowl and, slowly this time, whisk the curdled mixture onto it and carry on adding any remaining oil.