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.
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