Creole Aioli

• 4 garlic cloves
• 2 teaspoons olive oil
• 1 cup mayonnaise
• 2 teaspoons harissa (available from specialty food markets)
• 1 1/2 tablespoons pommery or other whole-grain mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice
• 1 1/2 tablespoons minced parsley
• 1 teaspoon sherry vinegar

1. Preheat oven to 350 degrees.
2. Take a piece of aluminum foil about 12 inches long and fold it in half.
3. Place the garlic in the center, and drizzle with olive oil.
4. Fold the foil around the cloves to form a sealed packet.
5. Roast the packet until the cloves are soft and a deep brown color, about 20 minutes.
6. Mash the cooked cloves to a smooth paste.
7. (If you wish to make extra garlic paste, it can be stored in a jar, covered with oil and refrigerated, for about a week.)
8. In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients.
9. Mix well.
10. Store refrigerated.

garlic, olive oil, mayonnaise, black pepper, white pepper, paprika, allspice, parsley, sherry vinegar

Taken from cooking.nytimes.com/recipes/6319 (may not work)