Recipe#5085

Title: BASIL'S GARLIC MAYONNAISE

From:Linda
Date: 10 Jun 96 09:57:22 EDT 
Source: Basil's Restaurant in Michigan City, Indiana.

      Yield: 2 1/2 cups
 
      1    Whole garlic bulb
           Olive oil and honey to coat
           -the garlic
      4    Egg yolks
    1/4 c  Red wine vinegar
    1/4 c  Dijon mustard
      3 c  Vegetable oil
      1 ts Salt
      1 ts White pepper
 
  Serve with Basil's Crab Cakes, Louisiana-Style.
  
  1. Cut off about 1/2-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.