Creamy Shallot Balsamic Dressing

½ cup canola or olive oil
3 cloves peeled and smashed garlic
½ cup shallots, large diced
1 tablespoon Creole mustard
4 tablespoons honey
½ cup balsamic vinegar
3 tablespoons mayonnaise
2 tablespoons Chef Paul Prudhomme’s Meat Magic®

Add the oil, garlic, and shallots to a small sauce pot and place over medium low heat. Cook, stirring frequently, until shallots are very soft and starting to brown. Strain oil into a bowl and reserve. Using a blender, food processor, or stick blender, puree the garlic, shallots, mustard, honey, vinegar, mayonnaise, and Meat Magic® until smooth. While blender is running, slowly add the reserved oil until the dressing is fully emulsified and thick. Chill dressing in the refrigerator for at least one hour before serving.