Roasted Garlic Vinaigrette

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Roasted Garlic Vinaigrette

Prep Time: 10 min(s)
Cook Time: 50 min(s)
Serves: 6
Difficulty: Beginner
Ethnicity: American
Tools:
blender
chinois/fine mesh strainer
cutting board
large chef's knife
measuring cups
measuring spoons
parchment paper
saute pan (8-10 inches)
tamis/drum sieve
wooden spoon

It's good to always have roasted garlic on hand, but if you don't, triple the garlic in this recipe and set some aside.
Ingredients:
3 heads - roasted garlic
1/4 cup(s) olive oil
1 shallot - peeled and chopped
1 teaspoon(s) Dijon mustard
1/2 cup(s) white balsalmic vinegar
1 1/2 cup(s) olive oil blend
1 pinch red chile flakes - to taste
1 pinch salt and pepper - to taste

Steps:

-Preheat oven to 350 degrees.

-Roast the garlic by slicing the heads in half horizontally and placing the heads (cut-side down) into a saute pan or small baking dish.

-Drizzle the garlic liberally with olive oil. Cover with parchment and then foil (the garlic will react with the foil).

-Bake on 350 degrees for 45 minutes. Let the garlic cool enough to touch. Squeeze the heads over a mesh strainer.

-Push the garlic through the strainer, with a wooden spoon or spatula, into a bowl.

-Place the garlic, shallot, Dijon and white balsamic into a blender. Slowly drizzle in the oil blend while the blender is on to emulsify.

-Season with the chile flakes, salt and black pepper.

-*If reserving extra garlic, store in a glass jar covered with thin film of the roasting oil. Substitute roasted garlic for regular garlic in recipes.

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