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.