Roasted Garlic Vinaigrette

6
Serves
59
Calories
10
Nutrients
8
Vitamins

Ingredients

1 bulb of garlic
splash of olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock
1 tablespoon minced shallots
1 teaspoon fresh tarragon

Cooking Instructions

1. Preheat the oven to 350°F.

2. Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove. Place the bulb in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes. Let cool.

3. 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.)

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

5. Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy. If it is too thick add a teaspoon of stock until the consistency is correct.

6. Add the shallots and tarragon. Adjust the salt and pepper to taste.

Serving Size: 2 tablespoons

Nutrition Information

Number of Servings: 6
Calories
59
Protein
1 g
Total Carbohydrate
3 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
6 %
Percent Calories from Carbohydrate
18 %
Percent Calories from Fat
77 %
Vitamin A
25 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
2 mg
Vitamin D
0 IU
Folate
1 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
19 mg
Iron
0 mg
Phosphorus
21 mg
Potassium
40 mg
Sodium
206 mg
Zinc
0 mg