3 Tbsp finely chopped herbs (I like parsley and cilantro)
1 head of roasted garlic (see notes)
1 Tbsp dijon mustard
1/2 cup mayo
juice of half a large lemon
1/2 tsp. salt
black pepper to taste
Combine everything in a food processor or in the cup of an immersion blender.
“Juzz” until smooth and creamy.
Refrigerate for up to a week.
*you can use any herbs you like. Think parsley, cilantro, mint, oregano, basil, thyme, rosemary. Feel free to mix and match!
HOW TO ROAST A WHOLE BULB OF GARLIC:
Preheat oven to 350f
Cut off the top of the bulb of garlic to expose the cloves.
Drizzle 1 tbsp of olive oil over the top.
Sprinkle a small pinch of salt and pepper over the exposed cloves.
Wrap entire bulb in a foil packet.
Place in the oven and bake for 40-45 minutes.