Roasted Garlic Aioli Salad Dressing

Image shows roasted garlic aioli ready to serve.

Roasted Garlic Aioli Salad Dressing

Roasted Garlic Aioli Salad Dressing is a creamy and flavorful dressing that adds a rich, garlicky kick to any salad. The roasted garlic gives it a deep, savory taste, while the smooth aioli base makes it perfectly balanced. It’s an easy way to elevate your greens with a touch of gourmet flair.

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Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 3

Cook Time: 45

Total Time: 48

Servings: cup

Calories: 2006kcal

Author: Michelle

Ingredients

4 cloves garlic roasted
1 egg yolk
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
1/4 cup grapeseed oil
3/4 cup olive oil
1 tablespoon fresh dill
1 tablespoon fresh parsley
Salt and pepper to taste

Instructions

First, you need to roast your garlic. You can do this ahead of time and keep it in the fridge for a few days. Preheat your oven to 325.
Cut the top of the head of garlic just a bit. You want it cut so that you can see most of the cloves exposed, but you don’t want to be cutting off much garlic itself. Put it on some foil and drizzle it with a little olive oil and salt.
Make a sealed pouch with the garlic bulb, place it in the oven, open clove side up. Roast it for 45 minutes to an hour and allow it to cool.
For the aioli, add the egg yolk to a bowl and whisk it lightly. Add the 4 garlic cloves, mustard, and vinegar, then whisk well. While whisking, slowly add the oils.
4 cloves garlic, 1 egg yolk, 1 tablespoon Dijon mustard, 2 tablespoons sherry vinegar, 1/4 cup grapeseed oil, 3/4 cup olive oil
If you start to see any drops of oil, stop adding it and whisk until it’s fully emulsified. You may not use all the oil, and that’s fine.
Add the chopped dill and parsley, and salt and pepper the aioli to taste. Serve it over your salad. This will keep in your fridge for several days.
1 tablespoon fresh dill, 1 tablespoon fresh parsley, Salt and pepper

Equipment

Non Skid Mixing Bowl

Balloon Whisk

Food Storage Containers

Notes

If you don't have grapeseed oil on hand, use olive oil and make it 1 cup instead of 3/4 cup.
Balsamic vinegar will do in a pinch if the sherry vinegar is not available.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.