1 cup fresh orange juice
1 large garlic head, outer papery
layer removed
1 cup prepared mayonnaise
Salt, to taste
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 1/4 cup)
Meanwhile, preheat the oven to 350 degrees. Cut off the top 1/4 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.