Roasted Garlic Vinaigrette
Roasted Garlic Vinaigrette
Ingredients
For the Roasted Garlic Oil
- 14 garlic cloves, peeled, ends trimmed and sprouted tips removed
- 1/2 cup olive oil, enough to cover garlic cloves
For the Vinaigrette
- 14 roasted garlic cloves, from previous step
- 1/3 cup garlic-infused olive oil, reserved from roasting
- 1/3 cup apple cider vinegar
- 1/2 lemon, juiced
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. Prepare the garlic cloves by trimming any hard ends and removing sprouted tips. Place the prepared garlic cloves into a small oven-safe bowl.
⏱️ 5 min•🌡️ 375
- 2
Pour 1/2 cup of olive oil over the garlic cloves, ensuring they are just covered. Place the bowl on a baking sheet (to catch any potential oil overflow) and transfer to the preheated oven. Roast for 30 to 40 minutes, or until the garlic cloves are very soft, fragrant, and golden brown.
⏱️ 40 min•🌡️ 375
- 3
Carefully remove the roasted garlic and oil from the oven and allow it to cool slightly for about 10 minutes.
⏱️ 10 min
- 4
Transfer all of the softened roasted garlic cloves and 1/3 cup of the garlic-infused olive oil from the roasting bowl into a blender or bullet blender cup.
⏱️ 5 min
- 5
To the blender, add the apple cider vinegar, the juice of half a lemon, maple syrup, Dijon mustard, and salt.
⏱️ 2 min
- 6
Secure the lid and blend all ingredients until the mixture is completely smooth and creamy, forming a rich vinaigrette. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 1 min
- 7
Pour the finished roasted garlic vinaigrette into a clean jar or airtight container for storage. It can be stored in the refrigerator for up to 1 week.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Garlic Vinaigrette
Ingredients
For the Roasted Garlic Oil
- 14 garlic cloves, peeled, ends trimmed and sprouted tips removed
- 1/2 cup olive oil, enough to cover garlic cloves
For the Vinaigrette
- 14 roasted garlic cloves, from previous step
- 1/3 cup garlic-infused olive oil, reserved from roasting
- 1/3 cup apple cider vinegar
- 1/2 lemon, juiced
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F. Prepare the garlic cloves by trimming any hard ends and removing sprouted tips. Place the prepared garlic cloves into a small oven-safe bowl.
⏱️ 5 min•🌡️ 375 - 2
Pour 1/2 cup of olive oil over the garlic cloves, ensuring they are just covered. Place the bowl on a baking sheet (to catch any potential oil overflow) and transfer to the preheated oven. Roast for 30 to 40 minutes, or until the garlic cloves are very soft, fragrant, and golden brown.
⏱️ 40 min•🌡️ 375 - 3
Carefully remove the roasted garlic and oil from the oven and allow it to cool slightly for about 10 minutes.
⏱️ 10 min - 4
Transfer all of the softened roasted garlic cloves and 1/3 cup of the garlic-infused olive oil from the roasting bowl into a blender or bullet blender cup.
⏱️ 5 min - 5
To the blender, add the apple cider vinegar, the juice of half a lemon, maple syrup, Dijon mustard, and salt.
⏱️ 2 min - 6
Secure the lid and blend all ingredients until the mixture is completely smooth and creamy, forming a rich vinaigrette. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 1 min - 7
Pour the finished roasted garlic vinaigrette into a clean jar or airtight container for storage. It can be stored in the refrigerator for up to 1 week.
⏱️ 1 min