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Garlic Mayonnaise

1 Whole garlic bulb
Olive oil and honey to coat the garlic
4 Egg yolks
1/4 c Red wine vinegar
1/4 c Dijon mustard
3 c Vegetable oil
1 ts Salt
1 ts White pepper

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.

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

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.

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

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