Basic Lebanese Aoili (Garlic Dressing)

Title: Basic Lebanese Aoili (Garlic Dressing)
Categories: None
Yield: 1 Servings

1 Head roasted garlic
Some fresh garlic cloves for
-more flavor
1 ts Dijon mustard
1/2 ts Salt
1/8 ts Cayenne pepper
Fresh ground pepper to tste
2 tb Olive oil
1/4 c Unsalted chicken broth
1/4 c Wine vinegar – try balsamic
-vinegar instead for more
-flavor & zest

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,
1/2 tsp salt,
1/8 tsp cayenne pepper, fresh ground pepper to tste.

turn blender on & add 2 TBS olive oil,
1/4 cup unsalted chicken broth, 1/4 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”
on Aug 01, 1997