Roasted Garlic “Mayo”

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I have a garlic problem. Whenever I go to the produce spot I buy a big bag of garlic. I always think I just ran out. Then I get home and realize I still have the six heads of garlic from last week sitting in the onion basket. So now I have 15 heads of garlic and then I go back next week and buy more garlic since I’m sure I finished all the garlic from last week and then I have 20-something heads of garlic!! I need an intervention.

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All this garlic led me to a semi-genius idea — Roasted Garlic “Mayo.” I love roasted garlic. I think it adds a great warm flavor to a lot of dishes. Although, I will admit that the idea of roasting garlic heads in foil just annoys me. I hate squeezing the garlic out at the end and knowing that there is some left behind in the garlic skins. Yes, I’m greedy. So the other day I peeled seven or nine heads of garlic (Yep, I zoned out and lost count after six) and put them in a small saucepan on the stove. I added a couple tablespoons of olive oil, covered the pot and turned the heat to Low and walked away.

It took a couple hours, but as soon as I smelled something I checked on it. It was pure yummy roasted garlic. I dumped all the contents of the pot into the mini food processor and puréed. I tasted it and added the juice of a lemon. If I thought it would last I would have added a bit of salt for the sake of preservation, but one taste and I knew better. This would be great spread like mayo on a sandwich or mixed into mashed potatoes. Yum. So just so I remember next time:

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Roasted Garlic “Mayo”
Cloves from 6-9 heads of garlic, peeled
2 tablespoons olive oil
Juice of 1 lemon

Put all the garlic cloves in a small saucepan. Add olive oil. Stir garlic cloves to coat in oil. Turn heat to Low. Leave covered until you smell roasted garlic (about 2 hours). Purée garlic with juice of 1 lemon. Put in a glass container & refrigerate.

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