Roasted Garlic Vinaigrette

Rich and savory roasted garlic cloves, dijon mustard, sherry vinegar and splash of worcestershire blend into a creamy, tangy vinaigrette. These big, bold flavors are a dream for leafy greens, bitter chicories and so much more.

A glass bottle filled with creamy salad dressing. A small dish of roasted garlic cloves in the foreground.

A splash of worcestershire sauce rounds out the sharp edges of this punchy vinaigrette, cutting the acid and giving the dressing a deep, mellow richness. Try it tossed with crisp greens like butter lettuce, arugula or little gems. For a fresh take on Caesar salad ( ’cause let’s be honest, we always need more Caesar variations) toss with romaine lettuce, toasted garlic bread crumbs and lots of grated parmesan cheese.

Think outside the bowl… This Roasted Garlic Vinaigrette has many uses beyond salads too; use it as dip for crudités or marinade for grilled salmon or chicken. Drizzle it over roasted root vegetables, or raw shaved brussels sprouts. The possibilities are endless!

If you’re in need of a refresher on all things vinaigrettes and salad dressings check out my blog post: How-To Make a Perfect Vinaigrette.

Ingredients You’ll Need:

Individual small bowls of roasted garlic, sherry vinegar, dijon mustard and olive oil.
White Circle with orange star icon.

Tips & Tricks

Roasted garlic and garlic confit are very similar in flavor and texture, and can be used interchangeably in this recipe. Roasted garlic is made by roasting whole heads of garlic until they are deeply golden brown, then squeezing or peeling the cloves out of their skin. With the confit method, peeled garlic cloves are cooked in a bath of olive oil, low and slow until soft and lightly golden. 

  • Garlic Confit: I have a whole blog post on Oven-Roasted Garlic Confit you can find here for a more thorough explanation. Preheat your oven to 325°F. Place peeled garlic cloves into an oven-safe baking dish, cover with olive oil then bake, uncovered, for 45 minutes or until the cloves are soft and golden in color.
  • Whole Roasted Garlic: Preheat your oven to 375°F . Cut 1/4 inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Drizzle with 1-2 tablespoons of olive oil, bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for 45 minutes, let it cool in the foil. 
A bowl of lettuce with a small dish of creamy pale yellow salad dressing.

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

A glass bottle filled with creamy salad dressing. A small dish of roasted garlic cloves in the foreground.

Roasted Garlic Vinaigrette

Rich and savory roasted garlic cloves, dijon mustard, sherry vinegar and splash of worcestershire blend into a creamy, tangy vinaigrette. These big, bold flavors are a dream for leafy greens, bitter chicories and so much more.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Servings: 6

Ingredients

  • 10 cloves garlic confit or 1 bulb of roasted garlic *see notes*
  • 2 tablespoons dijon mustard
  • 3 tablespoons sherry vinegar or apple cider,
  • 2 tablespoons worcestershire
  • 1 cup olive oil
  • 1/4 cup warm water
  • salt and pepper

Instructions

  • Put the roasted garlic, mustard, vinegar and worcestershire into a blender or food processor and blend for 30 seconds or until combined.
  • With the machine running, add the olive oil in a slow, steady stream until incorporated. Add the warm water, one tablespoon at a time, until the dressing is smooth and pourable. Season with salt and pepper. This dressing will keep for a week in the refrigerator.

Notes

 
How to Roast Garlic:
Preheat your oven to 375°F (190°C). Cut 1/4 inch (6mm) off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Drizzle with 1-2 tablespoons of olive oil, bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for 45 minutes, let it cool in the foil. 
 
Storing Leftovers:
 
Roasted Garlic Vinaigrette will stay fresh in the refrigerator for up to a week. Store in a glass jar with a tight-fitting lid.
 
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating