Sriracha & roasted garlic mayo
1 garlic bulb Olive oil, to drizzle 3 egg yolks 1 tbs Dijon mustard 21 ⁄ 2 tbs apple cider vinegar 250ml grapeseed oil or vegetable oil, approximately 21 ⁄ 2 tbs sriracha Finely grated rind and juice of 1 lemon 1 Preheat the oven to 180°C/160°C fan forced. 2 Place the whole garlic bulb on a square of foil, drizzle with a little olive oil and wrap to seal. Roast for about 30 minutes, until soft. Unwrap and cool a little, then slice the top off the bulb and squeeze out the roasted flesh. 3 You could, of course, use a hand-held blender or food processor to make the mayonnaise, but I like making things by hand. Take a large bowl and add the egg yolks, mustard and vinegar. Whip with a large whisk until thick and velvety. Slowly start adding the oil while whisking constantly, making sure you don’t split the mix by adding the oil too quickly. Once it reaches a nice thick consistency there is no need to add any more oil. Add sriracha and lemon rind and juice, season with salt and pepper and stir to combine. If it gets a bit too runny for your liking, whisk in some more oil to thicken it up.