Instructions: Basic 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.

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