Serve the roast beef and the mayonnaise on their own, or put assorted breads alongside so that guests can make little sandwiches.
Recipe information
Yield
Makes 12 buffet servings or 8 main-course servings
Ingredients
4 teaspoons finely chopped rosemary
4 teaspoons distilled white vinegar
2 cups mayonnaise
1 garlic clove, pressed
Romaine lettuce leaves
2 pounds thinly sliced roast beef
1 red onion, thinly sliced (optional)
Preparation
Step 1
Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead. Cover and keep refrigerated.)
Step 2
Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.
