MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BASIL'S GARLIC MAYONNAISE
  Categories: Sauces
       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.
   
   Source: Basil’s Restaurant in Michigan City, Indiana.
  
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