If the orange juice syrup doesn’t thicken enough, turn up the heat slightly—watching it carefully—during the last few minutes.
Roasted Orange Garlic Mayonnaise
- 1 cup fresh orange juice
- 1 large head garlic, outer papery layer removed
- 1 cup prepared mayonnaise
- Salt and freshly ground black pepper, to taste
Place the orange juice in a small, heavy saucepan and bring it to a boil. Reduce the heat to medium and simmer until the juice is thick and syrupy, about 20 to 25 minutes, watching it carefully so it does not burn. Cool and refrigerate until needed. (Makes ¼ cup.)
Meanwhile, preheat the oven to 350°F. Cut off the top ¼ inch, then wrap the head of garlic in aluminum foil. Bake until the cloves are very soft, about 1 hour and 15 minutes. Remove from the oven and let cool slightly. Squeeze the soft garlic cloves into a bowl and add 2 to 3 tablespoons of the reduced orange juice; stir well.
Fold in the mayonnaise. Season with salt and pepper. Taste and adjust the seasonings. Transfer to a container, cover and refrigerate until needed, or at least 6 hours, for the flavors to blend.
Serve as an accompaniment to Tuna Steaks.
Makes 6. Makes about 1 cup, enough for 8 servings. Per 2 tablespoons: 220 calories, 4g carbohydrate, no protein, 22g fat, 10mg cholesterol.
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Next up: Bobby Flay’s Tuna Nicoise Sandwiches