Basil's garlic mayonnaise
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole garlic bulb | |
| Olive oil and honey to coat the garlic | ||
| 4 | Egg yolks | |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Dijon mustard |
| 3 | cups | Vegetable oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
Directions
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.