Prep 20 mins
Cook 0 mins
North Texas is blessed in having the only Don Camillo's in the U.S. Although they are scattered across Austria, Spain, and I believe there is even one in France, most people are not lucky enough to ever know REAL, homemade in a wood burning oven ITALIAN food. So I thought I'd post some of my first and favorite chef's best recipes. This is the creamy mayo that accompanies the bread when you sit down. They serve it for 8 bucks a jar.... I think we can make it for less ;) I tried this as a sandwich spread on a 2 foot italian sub I made for my aunt's wedding...I was very popular that day.
- 30 ounces mayonnaise (Food vendor's only distribute name brands when they're requested)
- 3 1⁄2 ounces fresh peeled minced garlic (about 7-8 cloves)
- 2 ounces minced fresh parsley
- 1 teaspoon olive oil
- 1⁄2 teaspoon salt
- Mince Garlic and Parsley seperatly in a food proccesor.
- Fold into mayo until evenly distributed.
- Add olive oil and salt and whisk and whisk and whisk and whisk.
- I usually use a little -- it makes great and easily spreadable garlic butter, and put the rest back in the mayo jar.
Very good and garlicy! Uses ready made mayo. I liked the addition of parsley.