Mayonnaise with roasted garlic and herbs

  • 6 persons
  • cooking time:10
  • difficulty


  • 3 cloves of garlic, unpeeled
  • 300 ml extra virgin olive oil
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • pinch of salt
  • 1 tsp red wine vinegar
  • Freshly ground black pepper
  • juice of half a lemon
  • Fresh twigs flat parsley, cut
  • Fresh twigs dill, cut

How to prepare

This mayonnaise is easily and quickly made. It is ideal as a complement to fish meatballs, for example, salmon meatballs.


  • 1 Place the garlic in a small pan with a little oil and fry over medium heat until the cloves are golden brown and soft. Alternatively, heat in the oven at 180 degrees for about 8 to 9 minutes. Then let it cool down. Remove the skin from the garlic cloves and crush them with the back of a knife. Put the garlic in a bowl and add the egg yolk, mustard, vinegar and salt. Mix with a wooden spoon.
  • 2 Pour the remaining oil evenly drop by drop into the bowl, stirring continuously so that the mayonnaise takes shape. Stir until all the oil is used up and a thick mass is formed.
  • 3 Add the black pepper, lemon juice and the chopped herbs and mix. Taste the mayonnaise and season if necessary.