Description
Perfect for any salad or to drizzle over roasted veggies
Ingredients
- 2 large heads of garlic
- 2 teaspoons extra-virgin olive oil
- 230 g mayonnaise
- 120 ml buttermilk
- 7 g coarsely chopped fresh basil
Instructions
Preheat oven to 205°C. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
Notes
Note, if using wet garlic, you can roast and blend the entire bulb. No need to peel or squeeze out the cloves.