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Ingredients
4 garlic cloves
2 teaspoons olive oil
1 cup mayonnaise
2 teaspoons harissa (available from specialty food markets)
1 ½ tablespoons pommery or other whole-grain mustard
½ teaspoon black pepper
½ teaspoon white pepper
½ teaspoon paprika
¼ teaspoon allspice
1 ½ tablespoons minced parsley
1 teaspoon sherry vinegar
Nutritional analysis per serving
1 gram carbs; 9 milligrams cholesterol; 173 calories; 5 grams monosaturated fat; 11 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 160 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Take a piece of aluminum foil about 12 inches long and fold it in half. Place the garlic in the center, and drizzle with olive oil. Fold the foil around the cloves to form a sealed packet. Roast the packet until the cloves are soft and a deep brown color, about 20 minutes. Mash the cooked cloves to a smooth paste. (If you wish to make extra garlic paste, it can be stored in a jar, covered with oil and refrigerated, for about a week.)
- Step 2
In a small mixing bowl, combine 1 teaspoon garlic paste with the remaining ingredients. Mix well. Store refrigerated.
Private Notes