You must be signed in as a member to print this content
Confit Garlic Vinaigrette
Servings
1
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- 1 head of garlic (cloves smashed, peeled, and halved)
- ‚Öì cup extra-virgin olive oil
- ¼ cup vegetable oil
- 2 sprigs rosemary
- 1½ teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
Instructions
- Place the garlic cloves, olive oil, vegetable oil, and rosemary in a small saucepan so that all of the garlic is pretty much submerged. Place the pan over medium-low heat and bring to a gentle simmer.
- Lower the heat so there are just a few bubbles coming to the surface around the garlic. Simmer for 10 minutes or until the garlic is soft and beginning to brown. Remove from the heat and allow to cool to room temperature. Remove the rosemary and discard.
- To a blender add the mustard, vinegar, salt, and the garlic and its oil. Puree on high for 2 minutes until smooth and emulsified. The dressing will keep for 5 days in the refrigerator.
Nutrition
Nutrition
- Nutrition Serving Size
- 1
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 19 grams
- Protein
- 4 grams
- Fat
- 273 grams
- Saturated Fat
- 34 grams
- Sodium
- 859 milligrams
- Fiber
- 3 grams
- Sugar
- 1 grams
0 comments