Gary´s Cookbook


Mustard and Roasted Garlic Vinaigrette

Salad Dressings and Sauces

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Ingredient list

2 garlic heads ½ cup plus 1 tsp. olive oil 1 tsp. table salt 2 Tbs. balsamic vinegar 4 tsp. Dijon mustard 1 tsp. minced fresh thyme leaves ¼ tsp. ground black pepper ¼ cup hot water


- Adjust oven rack to middle position and heat oven to 400º. Remove outer papery skins from heads of garlic; cut ½ inch off top to expose most cloves. Place each garlic heat cut-side up in center of 8-inch long piece of foil; drizzle cut surface with ½ tsp. olive oil and ¼ tsp. salt. Gather corners of foil and twist to seal. Roast garlic until cloves are soft and golden, about 45 minutes. Remove from oven and set aside to cool. When cool enough to handle, squeeze cloves from skins into small non-reactive bowl; using a fork, mash garlic to paste. - Add remaining ½ cup olive oil, remaining ½ tsp. salt, vinegar, mustard, thyme, pepper and water to bowl with garlic; whisk until blended and creamy.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
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