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Almost anything can be made better with garlic. At least that is my view, and I firmly stand by it. There are very few savoury dishes that I do not add garlic too, especially when it comes to sauces and condiments it is a must. I have always loved sauces and dips with garlic, be it the humble aioli or a creamy ranch dip with a load of garlic in it. This avocado mayonnaise with roasted garlic is not an exception; it is by far my favourite version of the traditional condiment.

You might notice that the recipe calls for a whole bulb of garlic and one individual clove. I have not lost my mind, and it will not be overpowering in taste. The whole bulb is meant to be roasted. To do so, you neatly trim off the top of it with a knife. Just enough to expose the garlic cloves a tiny bit. Place the bulb onto baking paper, drizzle it with a tiny bit of oil and wrap it tightly. Ideally, it should be placed in the oven at around 200°C (390°F) for 40 – 60 minutes, but it will work at slightly lower or higher temperatures as well.

I tend to make this avocado mayonnaise with roasted garlic when I make crispy sweet potato fries or roast vegetables, so I just place the wrapped bulb in the oven with the main dish and let it cook alongside. It is done when the cloves are slightly translucent. You should be able to just squeeze the garlic out of the bulb, straight into the food processor. Keep in mind there is oil on it so it will be very hot. Let it sit at room temperature for a few minutes or use oven mittens if you are impatient – like I tend to be.

Simply process the roasted garlic with the other ingredients at very high speed in a food processor or use a bowl and immersion blender. It should be very smooth and silky. There are many ways to enjoy this simple avocado mayonnaise with roasted garlic but eating it with crispy sweet potato fries have got to be my favourite.