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Roasted-Garlic Vinaigrette
Recipe Summary
Yield: Makes 3/4 cup
Ingredients
Ingredient Checklist
10 Roasted Garlic Cloves
3 tablespoons sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
Cook's Notes
Refrigerate vinaigrette in an airtight container up to three days.
Gallery
Roasted-Garlic Vinaigrette
Recipe Summary
Yield: Makes 3/4 cup
Gallery
Roasted-Garlic Vinaigrette
Roasted-Garlic Vinaigrette
Roasted-Garlic Vinaigrette
Recipe Summary
Yield: Makes 3/4 cup
Recipe Summary
Yield: Makes 3/4 cup
Yield: Makes 3/4 cup
Makes 3/4 cup
Ingredients
Ingredients
- 10 Roasted Garlic Cloves
- 3 tablespoons sherry vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3/4 teaspoon coarse salt
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
Directions
Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.
Cook's Notes
Refrigerate vinaigrette in an airtight container up to three days.
Cook’s Notes
Refrigerate vinaigrette in an airtight container up to three days.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Roasted-Garlic Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Roasted-Garlic Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
