Try this Basic Lebanese Aoili (Garlic Dressing) recipe, or contribute your own.
Suggest a better descriptionbasic Lebanese aoili (garlic dressing) doesnt 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 blenders 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 and serve at roon temperature. Posted to Digest eat-lf.v097.n194 by "Rund, Sharen"
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 1 | ||
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Calories: 140 | ||
Calories from Fat: 67 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 264.1mg | 9 % | |
Potassium 264.1mg | 7 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 12.1g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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