I’ve had a debate with a few friends over the evolution of taste buds as we age. Some people believe our taste buds die, which is why we like certain flavors as adults that we didn’t as kids; some people believe our taste buds get more refined.
It took me approximately 28 years to realize that I like garlic. Not long after realizing I like garlic, I made the decision that garlic (along with cheese and butter) is one of those super foods that you can never have too much of in any dish. (For the most part.) You truly do have to be a garlic lover to enjoy this mayonnaise.
- 1 head garlic, sliced in ½
- 2 sprigs fresh thyme
- 2 T. extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 large egg yolks or 1 whole egg, room temperature
- 1 T. dry mustard
- 1 T. water
- ¾ c. canola or vegetable oil
- 1 T. fresh lemon juice
- Heat the oven to 375 degrees F.
- Place the garlic onto a sheet of aluminum foil, top it with the thyme, drizzle it with 1 tablespoon of the olive oil, and season it with salt and pepper. Close the foil up and roast the garlic until it is soft, about 35 to 40 minutes. When it is cool enough to handle, squeeze the soft pulp into a bowl and set aside.
- In a food processor or blender, combine the egg yolks, mustard, water, and salt and pepper. Pulse with the food processor to break up the yolks. Pour in the oil in a thin stream with the food processor running. Then add garlic and lemon juice. Taste and adjust seasoning with more lemon juice, salt, or pepper. Thin the mayonnaise with more water if it is too thick.