Prep 5 mins
Cook 0 mins
I wanted something tart and tasty to go with a seafood platter. I came up with this. I cut a little off across the top, sprinkle over a little olive oil, then roast the garlic bulb at 160c for 45 minutes wrapped in foil. I then squeeze out the soft centre into a little bowl and measure out one tablespoon. I freeze my garlic in ice block trays which happen to be 1 tablespoon a block. I usually do heaps of bulbs and use ithe frozen puree in sauces and mash etc.
- 1 cup egg mayonnaise
- 1⁄4 cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon roasted garlic paste
- 1⁄4 preserved lemons, rinsed, flesh discarded, chopped fine or 1⁄4 zest of half a lemon
- Mix ingredients together, then refrigerated for a few hours for flavours to meld.
Aussie Swap Dec 2008: This mayo is excellent. Made as directed and served it with Never Fail Tuna Patties (Salmon Works Too)
5 stars as written. I then added extra roasted garlic (because I love it), some dill and some capers which were all nice additions. Perfect served atop crabcakes!!! Make for MAKE MY RECIPE.