Yield: 4 Servings
|1||Raw egg (or egg white for low cholesterol/white dressing)|
|1 cup||Olive oil; extra virgin for better taste/color|
|5||Cloves garlic -or-|
|3||Cloves (large) elephant garlic for smoother effect|
|1||Lime; juice of|
Bob "Docpepr" Opersteny <RAO@...> Aoli (Garlic Dressing) (Base recipe by Frugal Gourmet: Jeff Smith) Pedro's Spanish Alioli below reminded me of the greek version of this recipe; which is essentially garlic mayonaise/salad dressing. You can add chiles or Sriracha for a dip/bread spread for fast garlic bread, etc.
Blend/whip 1 egg at room temperature add garlic (pressed) into blender blend and slowly add olive oil; till emulsion turns white/whipped-will look like mayonaise stir in juice of ½ lemon or 1 lime (if you've got the really big ones, taste after adding ½ amount) Use for potato salad, salad dressing, cold chicken salad, garlic bread, Keep Refrigerated! Note: no salt was added to base recipe, as this was to be a blood-pressure friendly recipe; the natural aolin(?sp) from the garlic, along with the olive oil has been known to help blood pressure and heart stress. You may add salt, chiles, spices as desired to create effect as desired.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .