1/ 8 teaspoons salt
1 head garlic, separated into cloves
1⁄ 2 cup mayonnaise
2 teaspoons recent lemon juice
1⁄ 2 teaspoon Dijon mustard
1⁄ 8 teaspoon floor crimson pepper (cayenne)
1⁄4 cup extra-virgin olive oil
1. In 2-quart saucepan, mix 4 cups water and 1 teaspoon salt; warmth to boiling over excessive warmth. Add garlic and boil till garlic has softened, about 20 minutes. Drain. When cool sufficient to deal with, squeeze mushy garlic from every clove into small bowl.
2. In blender, puree garlic, mayonnaise, lemon juice, mustard, remaining 1⁄ 8 teaspoon salt, and floor crimson pepper till clean. With blender operating, by means of gap in cowl, add oil in gradual, regular stream till combination is thickened. Switch to bowl; cowl and refrigerate as much as 4 hours. Makes about 3⁄ 4 cup.