| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lebanese | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <RUNDSAB@alisa1.lockheed.com> on Aug 01, 1997
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”