Mustard and Roasted Garlic Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 8 (Makes about 1/2 cup)
Ingredients
Before You Begin
A little water is added to this vinaigrette to counter the thickening effect of the roasted garlic. Use the vinaigrette over grilled or roasted vegetables.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Remove outer papery skins from head of garlic; cut 1/2 inch off top to expose most cloves. Place garlic head cut-side up in center of 8-inch-long piece of foil; drizzle cut surface with 1/2 teaspoon olive oil and 1/2 teaspoon salt. Gather corners of foil and twist to seal. Roast garlic until cloves are soft and golden, about 45 minutes. When cool enough to handle, squeeze cloves from skins into small nonreactive bowl; using a fork, mash garlic to paste.
- Add remaining 1/4 cup olive oil, remaining 1/4 teaspoon salt, vinegar, mustard, thyme, pepper, and water to bowl with garlic; whisk until blended and creamy. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.)
Time
1¼ hoursYield
Serves 8 (Makes about 1/2 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted an assertive, bold, balanced vinaigrette recipe that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe for its softer heat and smooth texture, balsamic vinegar for its caramelized sweetness, and regular (not extra-virgin) olive oil for its simple, pure flavor. Combining the three in a 4:1 ratio of oil to acid and adding assorted fresh herbs gave us the dressing we desired.
Before You Begin
A little water is added to this vinaigrette to counter the thickening effect of the roasted garlic. Use the vinaigrette over grilled or roasted vegetables.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Remove outer papery skins from head of garlic; cut 1/2 inch off top to expose most cloves. Place garlic head cut-side up in center of 8-inch-long piece of foil; drizzle cut surface with 1/2 teaspoon olive oil and 1/2 teaspoon salt. Gather corners of foil and twist to seal. Roast garlic until cloves are soft and golden, about 45 minutes. When cool enough to handle, squeeze cloves from skins into small nonreactive bowl; using a fork, mash garlic to paste.
- Add remaining 1/4 cup olive oil, remaining 1/4 teaspoon salt, vinegar, mustard, thyme, pepper, and water to bowl with garlic; whisk until blended and creamy. (Can be covered and refrigerated for up to 1 week; return to room temperature before using.)
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