Basil's garlic mayonnaise

Yield: 2 1/2 cups

Measure Ingredient
1 \N Whole garlic bulb
\N \N Olive oil and honey to coat the garlic
4 \N Egg yolks
¼ cup Red wine vinegar
¼ cup Dijon mustard
3 cups Vegetable oil
1 teaspoon Salt
1 teaspoon White pepper

Serve with Basil's Crab Cakes, Louisiana-Style.

1. Cut off about ½-inch of the top of the garlic bulb (the tips of the cloves will be barely visible) and peel off the excess outer papery skin. Rub bulb with a little olive oil and honey to keep it from drying out. Place bulb, top side down, on a cookie sheet.

2. Bake in a preheated 375-degree oven until soft, about 20 minutes.

3. When cool, scoop out garlic into a food processor. Add egg yolks, vinegar and mustard; process for 3 minutes. With machine running, slowly add oil and process until mixture thickens, about 3 to 5 minutes.

4. Season with salt and white pepper. Refrigerate until ready to use.

Source: Basil's Restaurant in Michigan City, Indiana.

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