Sally Thompson
If you’re looking for a creamy, tangy condiment that elevates everything from sandwiches to roasted vegetables, look no further than Roasted Garlic Greek Yogurt Mayo. This homemade version combines the richness of traditional mayo with the brightness of Greek yogurt and the deep, mellow sweetness of roasted garlic. It’s incredibly easy to prepare, making it a go-to recipe for busy weeknights or meal prep. Did you know that roasting garlic transforms its sharp, pungent flavor into something smooth and almost sweet? With just a handful of simple ingredients and a blender, you can whip up a condiment that will transform your favorite dishes. Let’s dive into the ingredients, preparation, and some tips to make this mayo truly shine!
Ingredients for Roasted Garlic Greek Yogurt Mayo
To create the perfect roasted garlic mayo, you’ll need the following ingredients:
Essential Ingredients
- 1 head roasted garlic (about 30g), squeezed from the skins
- 2 large boiled eggs (about 100g total)
- 120 g (1/2 cup) olive oil use extra-virgin for richer flavor
- 120 g (1/2 cup) Greek yogurt full-fat or 2% works best
- 15 g (1 tablespoon) Dijon mustard adds tang and helps emulsify
- 15 g (1 tablespoon) fresh lemon juice or 1 tbsp of fresh lemon juice
- Salt and pepper to taste
Optional Ingredients
- Red pepper flakes for a subtle heat when roasting the garlic
- Fresh herbs dill, basil, or parsley stirred in after blending
- Honey a pinch to balance acidity if needed
How to Roast the Garlic
Perfectly roasted garlic is the foundation of this mayo:
- Prep the Garlic: Preheat your oven to 400°F (200°C). Cut off the top 1/4 inch of the garlic bulb, exposing the cloves inside.
- Oil and Season: Place the bulb on a large sheet of aluminum foil, then drizzle the exposed cloves with olive oil and sprinkle with salt and red pepper flakes if desired.
- Roast: Wrap the garlic tightly in the foil, place it on a baking sheet, and roast for about 45 minutes, or until the cloves are very tender and fragrant.
- Cool and Extract: Let the garlic cool for a few minutes, then gently squeeze the roasted cloves out of their skins into a small bowl.
Making the Mayo
Once your roasted garlic is ready, blending the mayo takes just a few minutes:
- Combine Ingredients: In a blender or food processor, add the boiled eggs, roasted garlic cloves, olive oil, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Blend Until Smooth: Process the mixture on medium speed for 1 to 2 minutes until it reaches a smooth and creamy consistency, scraping down the sides as needed to ensure everything is fully incorporated.
- Taste and Adjust: Taste the mayo and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to match your preference.
- Store: Transfer the mayo to an airtight container or jar and refrigerate until ready to use, where it will keep for up to one week.
Variations and Customizations
One of the great things about roasted garlic mayo is its versatility!
- Herb Infusions: Fold in fresh basil, dill, or parsley after blending for a herbaceous twist.
- Spicy Kick: Blend in a pinch of smoked paprika or cayenne pepper, or add roasted red pepper flakes during the roasting stage.
- Citrus Variations: Swap lemon juice for lime juice or orange zest for a different bright note.
- Garlic Intensity: Use two heads of roasted garlic for those who want an even bolder flavor profile.
Serving Suggestions
Spread this mayo generously on sandwiches, burgers, and wraps for an instant flavor upgrade that transforms simple meals into something special. It also pairs beautifully with roasted vegetables and crispy fries, or dolloped onto grilled fish and chicken.
Recipe FAQ’s
Can I make this mayo without a food processor or blender?
Yes, you can use a whisk and bowl, though it will require more elbow grease. Finely mash the roasted garlic and boiled eggs first, then slowly whisk in the oil and Greek yogurt until combined.
How long does roasted garlic mayo keep in the refrigerator?
When stored in an airtight container, it will stay fresh for up to one week in the refrigerator.
What if my mayo breaks or becomes too thin?
Start with a fresh egg yolk in a clean bowl, then very slowly whisk in the broken mayo a little at a time until it comes together again, or add a splash more Greek yogurt to thicken it up.
Conclusion
In just a few simple steps, you’ve created a silky, flavor-packed condiment that rivals any store-bought mayo and tastes nothing short of restaurant-quality. This roasted garlic mayo is perfect for everyday meals, meal prep, or impressing dinner guests with homemade touches. Don’t hesitate to get creative with fresh herbs, spices, and citrus to make it your own! Try it today and experience how this one simple condiment can elevate your favorite dishes.
Roasted Garlic Greek Yogurt Mayo
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This creamy roasted garlic Greek yogurt mayo features tender, mellow roasted garlic blended with boiled eggs, Greek yogurt, and olive oil for a tangy, luxurious condiment. Perfect for sandwiches, burgers, roasted vegetables, and grilled proteins, it keeps for up to one week and transforms everyday meals into something special.
Ingredients
- 1 head garlic, about 30g, roasted and squeezed from the skins
- 2 large boiled eggs, about 100g total
- 120 g olive oil, use extra-virgin for richer flavor
- 120 g Greek yogurt, full-fat or 2% works best
- 15 g Dijon mustard, adds tang and helps emulsify
- 15 g fresh lemon juice
- Salt and pepper, to taste
- Optional toppings, red pepper flakes, fresh herbs (dill, basil, or parsley), or a pinch of honey to balance acidity
Instructions
- Prep the Garlic: Preheat your oven to 400°F (200°C). Cut off the top 1/4 inch of the garlic bulb, exposing the cloves inside.
- Oil and Season: Place the bulb on a large sheet of aluminum foil, then drizzle the exposed cloves with olive oil and sprinkle with salt and red pepper flakes if desired.
- Roast: Wrap the garlic tightly in the foil, place it on a baking sheet, and roast for about 45 minutes, or until the cloves are very tender and fragrant.
- Cool and Extract: Let the garlic cool for a few minutes, then gently squeeze the roasted cloves out of their skins into a small bowl.
- Combine Ingredients: In a blender or food processor, add the boiled eggs, roasted garlic cloves, olive oil, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Blend Until Smooth: Process the mixture on medium speed for 1 to 2 minutes until it reaches a smooth and creamy consistency, scraping down the sides as needed to ensure everything is fully incorporated.
- Taste and Adjust: Taste the mayo and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to match your preference.
- Store: Transfer the mayo to an airtight container or jar and refrigerate until ready to use, where it will keep for up to one week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes