Mustard and Roasted Garlic Vinaigrette

Published September 1, 2001.

Why this recipe works:

We wanted an assertive, bold, balanced vinaigrette recipe that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe for its softer heat and smooth texture, balsamic… read more

We wanted an assertive, bold, balanced vinaigrette recipe that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe for its softer heat and smooth texture, balsamic vinegar for its caramelized sweetness, and regular (not extra-virgin) olive oil for its simple, pure flavor. Combining the three in a 4:1 ratio of oil to acid and adding assorted fresh herbs gave us the dressing we desired.

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Makes about 1/2 cup

A little water is added to this vinaigrette to counter the thickening effect of the roasted garlic. Use the vinaigrette over grilled or roasted vegetables.

Ingredients

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