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