Place the garlic bulb in the centre of a square sheet of foil wrap, and pour over the oil.
Seal the wrap tightly and cook on the barbecue for 20 minutes.
When it's cooked, open the package and let cool.
Cut off the top of the bulb to expose the cloves, then squeeze out the pulp on a small plate.
In a large bowl, place 1 Tbsp. (15 mL) of the roasted garlic.
Add the vinegar, egg yolks, and mustard.
Add salt and pepper.
Use a whisk to mix the ingredients, whisking until the eggs turn pale and start to foam.
Drizzle in the olive oil while constantly whisking until the sauce becomes light and thick.
Refrigerate until needed.
Cooking the rib steaks
Leave at room temperature for 15 - 20 minutes.
Preheat the barbecue to high.
Lightly oil and season the meat.
Place the steaks on the grill and cook for 4 to 6 minutes.
Turn over the meat and finish cooking. Serve right away with the sauce.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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