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Ingredients
- 1 head roasted garlic
- 2 Tbsp. extra virgin olive oil
- 1/4 c. unsalted chicken broth
- 1/4 c. wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/8 tsp cayenne pepper fresh grnd black pepper to taste
Directions
- Cut top off a large head of garlic and wrap in foil. Bake in 400 degree oven for one hour till cloves are soft and browned. Squeeze the garlic pulp out of the head into a blender. Add in the rest of the ingredients and blend smooth. Let sit for and hour or possibly so and serve at room temperature.
- NOTES :This recipe is OK, but not thick sufficient or possibly garlicky sufficient for me. Any other suggestions appreciated.
- Your dressing looks fine, but if it isn't garlicky sufficient, add in more garlic - roasting the garlic won't only change the flavor, but it will also take away some of the "bite" which raw garlic has - cooking garlic mellows it out - mix your garlics, e.g., some roasted for its flavor & some raw for its flavor & "bite"
- basic Lebanese aoili (garlic dressing) doesn't use egg for its base but will still achieve the "mayo" consistency - 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
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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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