Basic Leftover Casserole

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.