Ingredients for Roasted Garlic Vinaigrette
- Bulb Of Garlic
- 1 tablespoon olive oil (for roasting) + 1/2 cup olive oil (for vinaigrette)
- Dijon Mustard
- Red Wine Vinegar
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- Chicken Stock
- Shallot
- Fresh Tarragon
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How to Make Roasted Garlic Vinaigrette
- Preheat oven to 350°F (175°C).
- Slice off the top of a garlic bulb, just enough to expose the cloves.
- Drizzle 1 tablespoon of olive oil over the exposed garlic cloves.
- Place the garlic bulb in an oven-safe dish and roast uncovered for 15-20 minutes, or until golden brown and soft.
- Let the roasted garlic cool completely.
- Once cool, squeeze the pulp from 6 cloves of roasted garlic. Mash with a mortar and pestle or fork.
- In a food processor, combine the mashed garlic, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Purée until smooth.
- With the food processor running, slowly drizzle in 1/2 cup olive oil and 1 tablespoon chicken or vegetable stock. Process until creamy and emulsified.
- If the vinaigrette is too thick, add additional stock, 1 teaspoon at a time, until desired consistency is reached.
- Stir in 1 tablespoon finely chopped shallots and 1 tablespoon fresh tarragon.
- Taste and adjust salt and pepper as needed.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
3g
Carbs
0g
