Roasted Garlic Vinaigrette

Recipe by Porfavorcorona
READY IN: 40mins
YIELD: 1 2 tbs




  • 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.