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    You are in: Home / Recipes / Roasted Garlic Vinaigrette Recipe
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    Roasted Garlic Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    MizEmerilLagasse's Note:

    A really flavorful vinaigrette that I found on another website. This is super good on a tomato, mozzarella and basil salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F
    2. 2
      Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
    3. 3
      Place the bulb in an ovenproof dish and drizzle with olive oil.
    4. 4
      Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
    5. 5
      Let cool.
    6. 6
      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.)
    7. 7
      Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
    8. 8
      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.
    9. 9
      Add the shallots and tarragon. Adjust the salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Garlic Vinaigrette

    Serving Size: 1 (31 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 84.3
     
    Calories from Fat 65
    77%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.4 mg
    0%
    Sodium 107.4 mg
    4%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.5 g
    2%
    Protein 1.3 g
    2%

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