Roasted Garlic Sandwich Spread & Mason Jars In The Fridge
When I was a kid, there was always a quart mason jar in the back of the fridge filled with what looked like mayonnaise, but that I knew was really filled with a strong smelling garlic concoction my dad used to make. It was bright snowy white and every time it was opened it made our whole house smell like raw garlic. I actually have no idea what all he put in it, but I am assuming it was a kind of garlic oleo; I only have a vague memory of it being mixed up in a blender. It lasted forever and didn’t seem to spoil or go bad! My dad smeared it on meatloaf sandwiches (now that I am older than six this sounds incredible), cold cuts, and just about anything else you can put between two pieces of bread.
The first time I threw this in my little mini food processor, I giggled to myself and thought about how much roasted garlic I would need to make a whole quart of this! The second time I made it, I had a momentary lapse in judgement and planned on making mayo from scratch and then adding the roasted garlic to make the same spread, but even BETTER! Then my 10 month old started chewing on my pant leg (because he is teething, not out of hunger :), my daughter needed help with her spelling words, and Eli walked into the kitchen in tears because the fort he was making out of couch cushions wouldn’t stay up. So I abandoned my ambitions of homemade mayo (at least for now) and stuck with the realistic process of throwing a few ingredients in the processor and whizzing away! I keep thinking I will change this recipe and tweak it a bit, but I never really do. It tastes so amazing, why change what works? On the off chance that you want to fill a quart mason jar and stash it in the back of your fridge, I recommend multiplying the recipe by eight.
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Roasted Garlic Spread
Want to make this even more amazing? Add a tiny squirt of dijon mustard to taste or even a bit of honey. Heck! Add both! Then smear it on a panini or broiled chicken. Just make sure you are close to your counter or a sturdy chair because it may make you swoon.
1 recipe (two whole bulbs) of Roasted Garlic
1/2 c mayo-canola or olive oil mayo is great
just a pinch of salt and pepper
Whiz all ingredients in a mini food processor until smooth. Taste for seasoning. Store in the fridge and use on sandwiches or panini. Alternatively, chop or mash the roasted garlic and just stir the ingredients together in a bowl.
Note: If you double the amount of mayo, it makes a great dip for veggies or chips!