Roasted Garlic Vinaigrette

1. 1

   Preheat the oven to 350u00b0F

2. 2

   Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.

3. 3

   Place the bulb in an ovenproof dish and drizzle with olive oil.

4. 4

   Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.

5. 5

   Let cool.

6. 6

   When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)

7. 7

   Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.

8. 8

   Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.

9. 9

   If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.

10. 10

    Adjust the salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.