Roasted Garlic Mayonnaise

I absolutely love mayonnaise. It was probably the hardest thing about moving towards a plant based diet, as there just weren’t any good alternatives on the market. And the ones that were either tasted like looked like PVA glue or tasted so oily it was unpalatable. Thankfully now there are a few emerging onto the market that are actually consumable; Hellman’s and Leon’s are my first choice. However, it is always so much nicer to be able to make your own, especially being at home a whole lot more due to Coronavirus I have a lot more time!

At Le Cordon Bleu, I was introduced to potato protein. An ingredient that I had never come across before, not surprising as it is only made at one factory in the world and is a very under-utilised ingredient at the moment. It acts in much the same way as aquafaba and is an excellent egg replacement as it is much more stable than aquafaba and doesn’t have any taste or smell. It comes in powder form and so needs to be rehydrated in water if it is to be used as an egg replacement. I immediately bought some to keep me occupied during social isolation and started playing around with different uses. It works really well in mayonnaise as it holds very well and it lasts in the fridge for about a week. Feel free to leave out the garlic for an ordinary mayonnaise or add in a large bunch of wild garlic instead.

If you do have potato protein and fancy giving this recipe a go let me know what you think!


  • 1 small bulb of Garlic
  • 2 tbsp Potato Protein
  • 130g Water
  • 175g of Olive Oil (+ a tbsp for cooking the garlic)
  • 1/4 tsp Dijon Mustard
  • 1/2 Lemon
  • Salt


  1. Start by roasting the garlic. Preheat your oven to 180 degrees.
  2. Keeping the garlic bulb whole, remove some of the outer layers and chop the top of the bulb off revealing the flesh of the cloves. Place in an oven proof dish and drizzle with 1 tbsp of oil and a pinch of sea salt. Roast in the oven for about 30 mins or until slightly golden and soft.
  3. Meanwhile, add the potato protein and water to a bowl and whish together until combined. Place in the fridge for 40 mins.
  4. Once the garlic is cooked and cool enough to handle, remove the flesh from the skin by pinching the end of the cloves.
  5. Remove the potato protein mix from the fridge and add into a food processor with the juice of 1/2 lemon, mustard and roasted garlic and blend on a slow to medium speed. After a couple of minutes reduce the speed to slow and slowly drizzle in the olive oil in a constant stream until it is emulsified with the potato protein. Once it has thickened up, add salt to taste and blend to incorporate.
  6. If you prefer your mayonnaise to be thicker add a little more oil.
  7. Store in a clean glass jar in the fridge for up to a week.

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