Roasted Garlic Greek Yogurt Mayo
Roasted Garlic Greek Yogurt Mayo is a creamy, flavorful alternative to traditional mayo. Made with roasted garlic, Greek yogurt, and olive oil, it's a healthier option that adds richness and tang to sandwiches, dips, and dressings. Store in the refrigerator for up to one week for maximum freshness.
Equipment
- Oven For roasting the garlic
- Baking Sheet To place the foil-wrapped garlic bulbs while they roast
- Aluminum Foil For wrapping the garlic during roasting
- Blender For blending the ingredients into a smooth mayo
- Measuring Cups To accurately measure ingredients
- Cutting Board For preparing the garlic and cutting the top off the bulb
- Knife For preparing the garlic and cutting the top off the bulb
- Airtight Container For storing the mayo in the refrigerator
Ingredients
- 2 (100g) boiled eggs
- 1 (30g) head roasted garlic
- 120 g (½ cup) olive oil
- 120 g (½ cup) Greek yogurt
- 15 g (1 tbsp) Dijon mustard
- 15 g (1 tbsp) lemon juice
- Salt & pepper to taste
Instructions
For the Roasted Garlic:
- Preheat your oven to 400°F (200°C).
- Cut off the top ¼ inch of the garlic bulb, exposing the cloves. Place the bulb on a large sheet of aluminum foil.
- Drizzle the exposed bulb with olive oil, and sprinkle with salt and, if desired, chili flakes.
- Wrap the garlic tightly in the foil, place it on a baking sheet, and roast for about 45 minutes, or until the cloves are tender and fragrant.
For the Mayo:
- In a blender or food processor, add the boiled eggs, roasted garlic (squeezed out of their skins), olive oil, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Blend the mixture until it reaches a smooth and creamy consistency. Scrape down the sides as needed to ensure everything is fully incorporated.
- Taste the mayo and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.
- Transfer the mayo to an airtight container or jar and refrigerate until ready to use.
Tried this recipe?Let us know how it was!