YIELD: 2 GALLONS 1 gallon apple cider 1 tsp. salt 1 tsp. black pepper 3 Tbsps. white vinegar ½ cup whole cloves garlic, blanched 1 gallon mayonnaise 1. Reduce apple cider to 1 to 11/2 cups and chill. 2. Puree garlic, vinegar, salt and pepper and whisk together with mayonnaise and apple reduction, adjust seasoning. Recipe: Chris Bee, Executive Chef, Boston University, Boston, MA
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