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Add a photoServings: 1
Ingredients
- 1 head roasted garlic Some fresh garlic cloves for more flavor
- 1 tsp Dijon mustard
- 1/2 tsp Salt
- 1/8 tsp Cayenne pepper Fresh grnd pepper to tste
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Unsalted chicken broth
- 1/4 c. 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 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 156g | |
| Calories 262 | |
| Calories from Fat 241 | 92% |
| Total Fat 27.31g | 34% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1319mg | 55% |
| Potassium 93mg | 3% |
| Total Carbs 1.66g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.09g | 0% |
| Protein 1.03g | 2% |
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