Total Time
Prep 10 mins
Cook 15 mins

This is a very versatile dressing that you can use on salads or on steamed veggies (asparagus and broccoli are good with this). Roasting the garlic makes it mellow and sweet. Adapted from a Moosewood recipe.

Ingredients Nutrition


  1. In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
  2. Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
  3. When cool enough to handle, peel the cloves.
  4. In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
  5. covered and refrigerated, this dressing will keep for several weeks.


Most Helpful

Made this a while back and it is quite excellent. I made a few changes, though. I roasted the garlic in the traditional manner in the oven. I used only about one teaspoon of mustard as the amount looked high and I had read another comment. I used regular canola oil and added it in the blender in a small stream. Also, for oomph I added one clove of unroasted garlic to the dressing. This is truly excellent, plus it kept beautifully in my fridge for weeks and that I always appreciate. Thanks, Hey Jude, this is a great dressing.

Garlic Chick May 19, 2012

This was good, milder than I expected it to be. I will decrease the mustard next time as I felt it was a bit too strong. Served this over steamed vegetables. Thanks!

Liara September 21, 2008

This was really good! It made a mild dressing with just the right bit of tang. The roasted garlic flavor was quite suttle, maybe because I halved the recipe and cut back on the olive oil, but still was a great compliment to the otherwise boring tossed salad. Thanks! We will be using this again!

shimmerchk March 06, 2005

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