| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Indian | Sauce | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Date: 10 Jun 96 09:57:22 EDT From: Linda <72752.746@compuserve.com> MM-Recipes Digest V3 #161 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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