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| 1 | Whole garlic bulb |
| | Olive oil and honey to coat the garlic |
| 4 | egg yolks |
| 1/4 Tasse | red wine vinegar |
| 1/4 Tasse | dijon mustard |
| 3 Tasse | vegetable oil |
| 1 Teelöffel | salt |
| 1 Teelöffel | white pepper |
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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.
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