Dijon Roasted Garlic Aïoli
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The National Culinary Review, April 2010
Ingredients
1 head roasted garlic, cloves removed, peeled
1 cup mayonnaise
Salt and pepper, to taste
Instructions
Method: Purée garlic in food processor. Add mayonnaise; process until smooth. Season to taste with salt and pepper. Store in refrigerator.
Tags
Sauce/Dressing/Rub, The National Culinary Review
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