Categories: sauce

Ingredients

• 1 head garlic, separated, not peeled
• 1 1/8 tsp salt, divided
• 1/2 cp mayonaisse
• 2 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1/8 tsp cayenne
• 1/4 cp olive oil

Directions

1. In 1-qt pan, place garlic and 1 tsp salt; add enough water to cover garlic by 1 inch. Cover and cook until garlic softens (around 15 minutes). When cool, peel and place in blender.

2. Im blender, puree garlic with mayo (or plain yogurt), lemon juice, Dijon mustard, cayenne and remaining 1/8 tsp salt. With blender running, through hole in cover, add oil in slow, steady stream until mixture thickens and is creamy, occasionally stopping blender and scraping sides with a rubber spatula. Transfer to a small serving bowl. If not serving right away, cover and refridgerate for up to one day.

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