Basic Lebanese Aoili (Garlic Dressing) Recipe

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   ["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 possibly substitute with one of the ""better"" oils - the original recipe given to me called for putting the raw garlic in a blender & pureeing it till you had a smooth paste, then a little lemon juice & pepper, then slowly add in oil (while the blender's running) - this will result in a consistency", "so we can take your basic recipe :1 head roasted garlic - add in some fresh garlic cloves for more flavor", "blend until garlic is smooth paste", "then add in 1 tsp Dijon mustard,1/2 tsp salt,1/8 tsp cayenne pepper, fresh grnd pepper to tste.", "turn blender on & add in 2 TBS extra virgin olive oil,1/4 c. unsalted chicken broth, 1/4 c. wine vinegar - try balsamic vinegar instead for more flavor & zest.", "Let sit for and hour or possibly so and serve at roon temperature."]

* Per serving · 4 servings · Values may vary.

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