Roasted Garlic–lemon Vinaigrette
- 10m Prep Time
- 35m Cook Time
- 45m Ready In
A tangy and garlicky vinaigrette made with roasted garlic, lemon, and herbs. Perfect for salads or as a dipping sauce.
Ingredients
- 5 clove garlic peeled
- 3/4 cup extra-virgin olive oil
- 3 large lemons zest and juice
- 1 tbsp creole or Dijon mustard
- 1 tbsp honey
- Kosher salt
- 1 cup canola oil
- 1 tbsp Big Herb Blend
- Freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1409 mg
- Iron: 16.6 mg
- Magnesium: 225 mg
- Phosphorus: 1147 mg
- Potassium: 3648 mg
- Zinc: 8.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/4 cup extra-virgin olive oil
- 1 tbsp creole or Dijon mustard
- 1 tbsp honey
- Kosher salt
- 1 cup canola oil
- 1 tbsp Big Herb Blend
- Freshly ground black pepper
Prepare
- Peel 5 clove garlic
- 3 large lemons, zest and juice
Let's Cook
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Step 1.
Preheat the oven to 350°F.
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Step 2.
Place 5 peeled garlic cloves in a small baking dish or large ramekin and pour ¾ cup extra-virgin olive oil over them. Roast until the garlic is very soft and golden brown, about 35 minutes. Remove the garlic from the oil and set both aside to cool completely.
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Step 3.
Once the garlic and oil are cool, transfer the garlic to a food processor or blender. Add the zest and juice from 3 large lemons, 1 tablespoon Creole or Dijon mustard, 1 tablespoon honey, and a pinch of kosher salt. With the motor running, slowly drizzle 1 cup canola oil through the feed tube until the dressing is emulsified, then add the reserved olive oil. Pulse in 1 tablespoon Big Herb Blend a few times. Season to taste with salt and freshly ground black pepper.
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Step 4.
Store the dressing in a lidded glass jar in the refrigerator; it will keep for up to 1 week.