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Roasted Garlic Mayonnaise
Roasted Garlic Mayonnaise
0 Reviews
From: EatingWell Magazine, August/September 2005
Try this garlicky cayenne-spiced mayonnaise instead of traditional store-bought versions. It makes a delicious dip for steamed vegetables or a sandwich spread, or add a dollop to paella or crab cakes.
- By: Deborah Madison EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 head garlic
- 5½ teaspoons extra-virgin olive oil, divided
- ½ cup silken tofu (4½ ounces)
- 1 tablespoon lemon juice, or to taste
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
Preparation
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Active
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Ready In
- Preheat oven to 350°F.
- Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.
- Squeeze the roasted garlic into a blender or food processor. Add the remaining 4½ teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
- Serving size: 2 tablespoons
- Per serving: 56 calories; 4 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 2 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 83 IU vitamin A; 3 mg vitamin C; 21 mg calcium; 0 mg iron; 99 mg sodium; 72 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 fat
