Roasted Garlic Vinaigrette
This Roasted Garlic Vinaigrette recipe is magic in a bottle. The garlic is slow roasted until it becomes tender, buttery and rich. Perfect for salads, grain bowls and vegetables!
What It Tastes Like
Roasting garlic gives it a milder garlic flavor that is slightly sweet and oh so delicious. I could eat roasted garlic plain. Every time I make it, my entire kitchen smells of the most delicious garlicky aroma. The smell and the taste are both heavenly.
How to Roast Garlic
Preheat the oven to 400 degrees. Then cut off the top of a head of garlic to expose each individual clove. Coat the garlic with olive oil and wrap in a layer of foil. Place the wrapped head of garlic directly on the oven rack for 30-35 minutes. The garlic will become golden brown and very tender.
Let it cool completely. Then simply squeeze the head of garlic upside down and the soft cloves will pop right out.
Blending Tools to Make This Recipe
This recipe makes about 1/2 cup of vinaigrette. A half a cup is a relatively small amount of liquid to blend. So, I recommend using a mini food processor, an immersion blender or a small/personal blender when making this recipe. Personally, I prefer to use an immersion blender for this recipe because it blends a small amount of liquid very easily with no mess. Best of all it only takes me 20 seconds to clean.
How long does homemade vinaigrette last?
When stored in the fridge in a sealed container, this vinaigrette recipe will keep for 1-2 weeks.
Ways to Use This Recipe
Replace the vinaigrettes or dressings in any of the recipes below with this Roasted Garlic Vinaigrette.
How to Make Roasted Garlic Vinaigrette
Roasted Garlic Vinaigrette
- 1 head garlic + 1/2 Tbsp. olive oil
- 2 Tbsp. olive oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. honey
- 1 tsp. dijon mustard
- 1/4 tsp. salt
- 1/4 tsp pepper
- 2 Tbsp. water
- Roast Garlic: Preheat the oven to 400 degrees. Cut off the top of the head of garlic to expose the top of the cloves (see :06 of how-to video). Coat the head of garlic with olive oil and wrap in tinfoil. Put the garlic in the pre-heated oven for 30-35 minutes or until garlic is golden brown and the cloves soft and tender. Once cooled completely, squeeze the head of roasted garlic to push the garlic cloves out of their skins.
- Blend: Blend the roasted garlic cloves and remaining ingredients until smooth (about a minute). Use immediately or store in the fridge in a sealed container until needed.
Is there a way to store the roasted garlic for future recipes?
Tried to copycat a Gorgonzola salad from a local pizza joint and this dressing makes my garlic vinaigrette dreams come true! So good!!