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Basic Lebanese Aoili (Garlic Dressing)
0
(0)
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
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