Prep 20 mins
Cook 20 mins
This recipe was easy to make & is great tasting & tangy. I make this vinaigrette any chance I get. It's great on so many things. Our favorite is tossed with lightly steamed green & wax beans & halved grape tomatoes. I have to bring it to every get-together my friends and I have.
- 1 bulb of garlic
- 1 dash olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 4 tablespoons chicken stock
- 1 tablespoon shallot, minced
- 1 teaspoon fresh tarragon
- Preheat the oven to 350°F
- Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
- Place the bulb in an ovenproof dish and drizzle with olive oil.
- Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
- Let cool.
- When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
- Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
- Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
- If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.
- Adjust the salt and pepper to taste.
This recipe got my attention as a true garlic lover. I placed the 6 cloves of peeled garlic in foil, drizzled with a touch of oil and placed in preheated oven for about 15 minutes. I had to substitute dried tarragon for the fresh. This made a wonderful, creamy dressing. Made for *Partying the Diabetic Way*