Title: Basic lebanese aoili (garlic dressing)
 Categories: None
      Yield: 1 Servings
 
      1    Head roasted garlic
           Some fresh garlic cloves for
           -more flavor
      1 ts Dijon mustard
    1/2 ts Salt
    1/8 ts Cayenne pepper
           Fresh ground pepper to tste
      2 tb Olive oil
    1/4 c  Unsalted chicken broth
    1/4 c  Wine vinegar - try balsamic
           -vinegar instead for more
           -flavor & zest
 
  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 and serve at roon temperature.