Homemade Roasted Garlic Mayonnaise

We’re delighted to present a delicious homemade roasted garlic mayonnaise created by Sophie at @thecornerplot. Our Mellow Yellow cold-pressed rapeseed oil brings it together in minutes, creating a delicious additive-free mayonnaise that’s rich in plant sterols and Omega-3s and low in saturated fat.




1 garlic bulb
2 free-range egg yolks
1 heaped tsp Dijon mustard
½ tsp sea salt
1 tsp caster sugar
140ml Mellow Yellow Cold Pressed Rapeseed Oil
2 tsp white wine vinegar
1 tsp lemon juice
2 tsp water


Heat the oven to 220° C/200° C fan. Cut a slice off the top of the garlic bulb to expose the cloves and place the bulb on a sheet of baking parchment. Drizzle over a tablespoon of Mellow Yellow Cold Pressed Rapeseed Oil, draw up the sides of the parchment paper and tie in a bundle with a piece of string.

Bake for 25 minutes, then remove, unwrap and leave to cool.

Place the rest of the ingredients (not the garlic) into a NARROW beaker, insert the blender stick to the bottom, and blitz. The blender will gradually draw in the oil to create an emulsion – the mayo will magically form in seconds.

Squeeze out the garlic cloves, mash them up with a fork, then fold through the mayo.

Decant the mayonnaise into a sterile jar and serve with your favourite dishes.

It will store in the fridge for up to 3 days.

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