Basic lebanese aoili (garlic dressing)

1 Servings

Ingredients

Quantity Ingredient
1 Head roasted garlic
Some fresh garlic cloves for more flavor
1 teaspoon Dijon mustard
½ teaspoon Salt
⅛ teaspoon Cayenne pepper
Fresh ground pepper to tste
2 tablespoons Olive oil
¼ cup Unsalted chicken broth
¼ cup Wine vinegar - try balsamic vinegar instead for more flavor & zest

Directions

basic Lebanese aoili (garlic dressing) doesn't use egg for its base but will still achieve the "mayo" consistancy - needless to say, for lo-fat use less oil or substitute with one of the "better" oils - the original recipe given to me called for putting the raw garlic in a blender & pureeing it until you had a smooth paste, then a little lemon juice & pepper, then slowly add oil (while the blender's running) - this will result in a consistency

so we can take your basic recipe : 1 head roasted garlic - add some fresh garlic cloves for more flavor blend till garlic is smooth paste then add 1 tsp Dijon mustard,

½ tsp salt,

⅛ tsp cayenne pepper, fresh ground pepper to tste.

turn blender on & add 2 TBS olive oil, ¼ cup unsalted chicken broth, ¼ cup wine vinegar - try balsamic vinegar instead for more flavor & zest.

Let sit for and hour or so and serve at roon temperature.

Posted to Digest eat-lf.v097.n194 by "Rund, Sharen" <RUNDSAB@...> on Aug 01, 1997

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