Homemade mayonnaise with baked garlic and pepper
6 servings
30 minutes
Homemade mayonnaise with roasted garlic and pepper is an exquisite variation of the classic sauce, featuring deep aroma and rich flavor. Roasted sweet pepper adds gentle sweetness to the mayonnaise, while garlic provides a soft spicy note without sharpness. The added chili pepper creates a light spiciness, and fresh lemon juice enriches the composition with refreshing acidity. This mayonnaise is perfect for meat and fish dishes, roasted vegetables, or as a base for other sauces. Inspired by Russian culinary traditions, it combines simplicity in preparation with richness of flavor, making any dish more refined and intense.
1
Wash the pepper. Do not peel the garlic. Bake in the oven at 200 degrees until the pepper is soft and the skin starts to peel off. To make peeling easier, place it in a bag for about 10 minutes while still hot after taking it out of the oven.
- Bell pepper: 1 piece
- Garlic: 3 cloves
2
Then blend garlic, egg yolks, lemon juice, pepper (without seeds), and salt.
- Garlic: 3 cloves
- Egg yolk: 3 pieces
- Lemon: 1 piece
- Bell pepper: 1 piece
- Salt: to taste
3
We attach the whisking attachment; by the way, you can also whisk with knives, but if there's a special attachment, why not use it? We turn it on to maximum and pour in the oil in a thin stream. Whisk until it reaches the consistency of store-bought mayonnaise.
- Vegetable oil: 400 ml
