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Roasted-Garlic Vinaigrette

Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, February 2004


  • 10 Roasted Garlic Cloves
  • 3 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon coarse salt
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper


  1. Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.

Cook's Notes

Refrigerate vinaigrette in an airtight container up to three days.

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