Basic lebanese aoili (garlic dressing)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head roasted garlic | |
| Some fresh garlic cloves for more flavor | ||
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| Fresh ground pepper to tste | ||
| 2 | tablespoons | Olive oil |
| ¼ | cup | Unsalted chicken broth |
| ¼ | cup | Wine vinegar - try balsamic vinegar instead for more flavor & zest |
Directions
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,
½ tsp salt,
⅛ tsp cayenne pepper, fresh ground pepper to tste.
turn blender on & add 2 TBS olive oil, ¼ cup unsalted chicken broth, ¼ 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@...> on Aug 01, 1997