¾ cup whole egg mayonnaise
3-5 cloves roasted garlic
Juice of ½ lemon (around 1 tablespoon)
Blend all ingredients together with a stick blender (adjust garlic quantity to suit – roasted garlic is much sweeter and milder in flavour than raw garlic).
Refrigerate for an hour to allow flavours to steep.
Serve with potato wedges.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.