Roasted Garlic Dressing

"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."
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Ready In:
1 2/3 cups




  • 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.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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!
  4. The roasted garlic makes a very mild, flavorful dressing. This may be a first--I followed your directions and didn't change a thing. Served it over a fresh spinach and feta salad. Wonderful!



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