Roast Garlic Balsamic Vinaigrette

"This simple dressing is so easy to make and tastes great. Drizzle a little on a slice of fresh roma tomato with some whole milk mozzarella and basil. You'll never eat at Olive Garden again. See my Recipe #210046, if you need to."
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:
35mins
Ingredients:
6
Yields:
2 cups
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ingredients

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directions

  • In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
  • Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
  • Cover and start blending on low.
  • If your blender lid has the small cap, remove it and slowly pour in the oil.
  • Once all the oil is poured in, put the small cap back on and blend on high for about a minute.

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Reviews

  1. I would make this again but changing the ratio of the vinegar to oil to equal parts. The garlic oil truly is divine, but the balsamic vinegar overpowered it.
     
  2. Delicious! This was so much better than the roasted garlic balsamic dressing that I buy. I used recipe #210046 for the oil. Also, I threw a few of the roasted garlic cloves into the blender for a little extra garlic flavor. We loved this! Thank you for this wonderful, easy recipe. I made this for PAC 2007.
     
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RECIPE SUBMITTED BY

<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>
 
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