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Boston University Apple Aioli
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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