Roasted Garlic Dressing
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
1.667 cups
ingredients
- 10-12 clove garlic, unpeeled
- 236.59 ml olive oil (not extra virgin)
- 78.78 ml balsamic vinegar
- 78.78 ml water
- 4.92 ml salt
- 1.23 ml ground black pepper
- 14.79 ml Dijon mustard
directions
- 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.
- 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.
- When cool enough to handle, peel the cloves.
- In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
- covered and refrigerated, this dressing will keep for several weeks.
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Reviews
-
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.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin