Garlic Oil:

3 whole bulbs (not cloves) garlic
1 gallon of salad oil
14 oz. paprika
6 oz. seasoned salt
4 oz. sugar
3 oz. salt
1 full mayonnaise recipe (which follows)
1 tube anchovy paste
10 oz. garlic oil
14 oz. wine vinegar
1 quart water

Peel garlic and add to a gallon of salad oil. Let garlic soak overnight in the oil. Stir together paprika, seasoned salt, sugar and salt. To mayonnaise, stir in thoroughly dry mixture and tube of anchovy paste. Add 10 oz. of the garlic oil (save the remaining oil for other recipes) to the mixture. Add vinegar and water; stir thoroughly.

Makes 3 1/2 to 4 gallons.

Mayonnaise:

13 oz. sugar
6 oz. salt
2 oz. dry mustard
1/2 oz. nutmeg
1/2 oz. ginger
1/2 oz. paprika
1/2 oz. white pepper
18 eggs
2 gallons salad oil
4 quarts water
2 lbs. cornstarch
8 oz. cider vinegar

Stir together sugar, salt, dry mustard, nutmeg, ginger, paprika & white pepper; set aside. Beat eggs well. With mixer on high speed, slowly add 2 gallons of oil. Bring to a boil 3 quarts of water. Mix each pound of cornstarch with a 1/2 quart of water until smooth. This prevents the mixture from being lumpy. Add cornstarch/water mixture to boiling water, stirring constantly to keep smooth. Cook mixture until it is nice and thick. Add cornstarch mixture to eggs and salad oil mixture. Stir well. Add dry mixture. Add vinegar and mix thoroughly.

Makes 3 gallons.

Submitted by: Joy Burmaster, Summitville, IN