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Roasted Garlic and Cracked Black Pepper Mayo Recipe

October 30, 2013

You may have read somewhere before that roasting garlic is the easiest thing in the world to do and yet you’ve still never tried it for whatever reason.

I was just like you, but one day I had some garlic and some time so I decided to give it a shot and quite frankly there is no going back. So I’m just going to reiterate here that “roasting garlic is the easiest thing in the world”… and it’s worth the tiny effort to make a million times over.

I’m not one for making your own mayo though… I’m a Helmans girl through and through. Pasteurized and instant,that’s my kinda condiment… except for when I’m making it even more awesome with roasted garlic and cracked black pepper.

Garlic mayo goes fantastically well with chicken as a dipping sauce or a sandwich topper.


  • One bulb of stinky awesome breath ripening vampire melting garlic
  • Olive oil
  • Cracked black pepper
  • Mayo of choice


1. Preheat oven to 350f or 180c

2. Gently rub off the loose excess fluff from the garlic bulb. (that papery skin)

3. Make yourself a small square of aluminium foil that will comfortably encapsulate the bulb of garlic

4. Chop the top of the garlic off to expose the tops of each individual clove. (see photos below)

5. Drizzle some olive oil all over

how to roast garlic 1

6. Make a tight parcel around the drizzled garlic with aluminium foil and place on a baking sheet.

how to roast garlic2

7. Bake for 45 mins or until the garlic is fragrant, squishy and very golden

how to roast garlic 3

8. Remove from oven and allow to cool…then turn the bulb upside down and squish it from the bottom up so that all of the garlic goo squirts out. Usually they will just glide out of their individual pods but sometimes they need encouragement.

9. Mix cooled garlic goo into some of your favorite mayo and grind in some black pepper until you reach a tasty balance that you are comfortable with in the quantity that you intend to consume.

Consume immediately or refrigerate overnight for maximum flavor diffusion! 

From → Recipes, Side Dishes

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