| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lebanese | 1 | Servings | |
INGREDIENTS
| 1 | Head roasted garlic | |
| Some fresh garlic cloves for | ||
| more flavor | ||
| 1 | t | Dijon mustard |
| 1/2 | t | Salt |
| 1/8 | t | Cayenne pepper |
| Fresh ground pepper to tste | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 624
Calories From Fat: 370
Total Fat: 41.6g
Cholesterol: 0mg
Sodium: 2200.3mg
Potassium: 11.5mg
Carbohydrates: 55.5g
Fiber: <1g
Sugar: <1g
Protein: 8.1g