Garlic Salad Dressing

Photo: flickr user rexipe

Ingredients

1 head roasted garlic

2 tablespoons olive oil

1/4 cup unsalted chicken broth

1/4 cup wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

fresh ground black pepper to taste

Preparation

Cut top off a large head of garlic and wrap in foil. Bake in 400 degree oven for one hour until cloves are soft and browned. Squeeze the garlic pulp out of the head into a blender. Add the rest of the ingredients and blend smooth. Let sit for and hour or so and serve at room temperature.

NOTES :This recipe is OK, but not thick enough or garlicky enough for me. Any other suggestions appreciated.

Your dressing looks fine, but if it isn't garlicky enough, add more garlic - roasting the garlic will not only change the flavor, but it will also take away some of the "bite" that 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 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