Additions To Mayonnaise

Ingredients

• 2 tablespoons curry powder, warmed in 2 tablespoons vegetable oil over medium heat until fragrant
• Hide ingredients for Cloves from 1 head Roasted Garlic, mashed (see Aïoli to use raw garlic) 1 Cloves from 1 head Roasted Garlic, mashed (see Aïoli to use raw garlic) (opens in new tab) Cloves from 1 head Roasted Garlic, mashed (see Aïoli to use raw garlic)
  • 4 large heads garlic
  • 2 tablespoons olive oil
  • Garlic cloves, unpeeled, excess skin removed

  Sub-recipe steps

  1. Preheat the oven to 400°F. To expose the cloves, cut the top third from: 4 large heads garlic
  2. Drizzle over the cut portions of the heads: 2 tablespoons olive oil
  3. Wrap each head tightly in foil, place in a baking dish, and bake until the garlic is soft and tender, about 45 minutes. Serve hot or at room temperature.
  4. QUICK PAN-ROASTED GARLIC CLOVES
  5. This method produces a firmer result with a toasty flavor. Pan-roasting is ideal for mellowing out garlic before using in salsas or uncooked table sauces like Habanero-Citrus Hot Sauce.
  6. Place in a heavy skillet over medium heat: Garlic cloves, unpeeled, excess skin removed
  7. Let the skin of the cloves blacken, and then turn them. Repeat until the cloves have charred spots on all sides, about 15 minutes. Transfer to a cutting board and let cool.
• 1 teaspoon dry mustard or up to 3 tablespoons Dijon or whole-grain mustard
• 1 tablespoon minced chipotle peppers in adobo sauce, plus 1 tablespoon of the adobo sauce
• 2 to 3 tablespoons minced herbs, such as tarragon, basil, chervil, chives, parsley, and/or oregano
• ¼ cup finely chopped watercress
• Up to ½ cup ketchup
• 2 tablespoons white miso
• Up to 2 tablespoons drained prepared horseradish
• ½ cup plain yogurt
• ½ cup heavy cream, whipped to soft peaks