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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basil's Garlic Mayonnaise

Date Added: January 04, 2014


1 Unit Garlic 1 Unit Whole garlic bulb
1 Unit Olive Oil 1 Unit Olive oil and honey to coat the garlic
4 Unit Eggs 4 Unit Egg yolks (up to 5)
1/4 Cup Red Wine Vinegar 1/4 Cup Red wine vinegar or balsamic vinegar
1/4 Cup Dijon Mustard 1/4 Cup Dijon mustard (up to 2)
3 Cups Vegetable Oil 3 Cups Vegetable oil *
1 Teaspoon Salt 1 Teaspoon Salt and pepper to taste
1 Teaspoon White Pepper 1 Teaspoon White pepper freshly ground
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1. Serve with Basil's Crab Cakes, Louisiana-Style.

2. 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.

3. Rub bulb with a little olive oil and honey to keep it from drying out.

4. Place bulb, top side down, on a cookie sheet.

5. Bake in a preheated 375-degree oven until soft, about 20 minutes.

6. When cool, scoop out garlic into a food processor.

7. Add egg yolks, vinegar and mustard; process for 3 minutes.

8. With machine running, slowly add oil and process until mixture thickens, about 3 to 5 minutes.

9. Season with salt and white pepper. Refrigerate until ready to use.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Sulfites, Garlic, Mustard, Vinegar, Olive Oil allergies.
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