Recipe - Basic Lebanese Aoili (Garlic Dressing)

1 Head roasted garlic
Some fresh garlic cloves for
more flavor
1 teaspoon Dijon mustard
One half teaspoon Salt
1/8 teaspoon Cayenne pepper
Fresh ground pepper to tste
2 tablespoon Olive oil
One fourth cup Unsalted chicken broth
One fourth cup 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 lofat 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,
One half tsp salt,
1/8 tsp cayenne pepper, fresh ground pepper to tste.

turn blender on & add 2 TBS olive oil,
One fourth cup unsalted chicken broth, One fourth 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 eatlf.v097.n194 by "Rund, Sharen"
RUNDSAB@alisa1.lockheed.com on Aug 01, 1997