Creamy Garlic Vinaigrette
Recipe from Food & Wine

For this lower-fat tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise.


Creamy Garlic Vinaigrette
Kana Okada

by 1  person


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Ingredients
  • 15 
    medium unpeeled garlic cloves
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  • 1  tablespoon
    extra-virgin olive oil
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  • 1/4  cup
    white wine vinegar
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  • 2  tablespoons
    water
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  • 2  teaspoons
    Dijon mustard
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  • 1  teaspoon
    mayonnaise
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  • 1  teaspoon
    honey
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  • 1/4  teaspoon
    Worcestershire sauce
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  • 1/8  teaspoon
    Tabasco
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  • 1/3  cup
    canola oil
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  •  
    Kosher salt and freshly ground pepper
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Directions
1.
Preheat the oven to 375 degrees. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft.
2.
Squeeze the garlic from its skin into a blender. Puree with the vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco; slowly add the canola oil and puree until the dressing is creamy. Season with salt and pepper and serve.

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