12 garlic cloves
8 ounces balsamic vinegar
1 tablespoon dijon mustard
14 ounces olive oil
salt and pepper
Servings: 24
1. Roast the garlic in a 350ºF (180ºC) oven until soft, golden brown and fragrant. Peel the garlic cloves and mash them coarsely in a mixing bowl.
2. Add the vinegar and mustard, whisking to incorporate. Whisk in the olive oil and season with salt and pepper.
3. Yield: 1 1/2 pints (750 ml)
8 ounces balsamic vinegar
1 tablespoon dijon mustard
14 ounces olive oil
salt and pepper
Servings: 24
1. Roast the garlic in a 350ºF (180ºC) oven until soft, golden brown and fragrant. Peel the garlic cloves and mash them coarsely in a mixing bowl.
2. Add the vinegar and mustard, whisking to incorporate. Whisk in the olive oil and season with salt and pepper.
3. Yield: 1 1/2 pints (750 ml)
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