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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