aoili!

mmm...i know i have talked about lebanese food in ottawa...mmmm good
love anything with garlic
and this is a nice garlic sauce from fooddownunder that i have used and it is easy to make and garlickly-delicious (yep just call me dubya bush with my invention of words)
but this is what i made as part of my new years eve cuisine....



# 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