Roasted Garlic Balsamic Vinaigrette (Easy Homemade Dressing)
This Italian-inspired roasted garlic vinaigrette is rich, mellow and just sweet enough - perfect for drizzling over salads, grilled vegetables or crusty bread. Roasting the garlic turns it buttery-soft and caramelized, giving this dressing a deep, savory flavor.
Servings: 8 servings
Calories: 133kcal
Equipment
- Mason jar or jar with a lid
Ingredients
- 1 whole garlic bulb
- ¼ cup balsamic vinegar
- 2 teaspoons honey
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ teaspoon garlic powder
Instructions
- Roast the garlic bulb. Preheat oven to 400°F (204°C). Slice the top off a whole garlic bulb to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap tightly in foil. Roast for 30-40 minutes until soft and golden.
- Finely chop the garlic. Let the roasted garlic cool slightly, then squeeze the soft cloves onto a cutting board. Finely chop the cloves until they form a paste.
- Mix & shake. Add the chopped roasted garlic, balsamic vinegar, honey, garlic powder, salt and pepper to a mason jar. Pour in the olive oil, screw the lid on and shake vigorously until emulsified.
- Season to taste. Taste and adjust salt, pepper or honey to your liking. The vinaigrette will thicken slightly as it sits. Once in the fridge, it will thicken significantly so make sure to leave out ahead of time before using so it comes up to room temperature.
Notes
Tips and Tricks
- Finely chop the roasted garlic. To avoid large chunks of garlic, make sure to chop the roasted garlic cloves very finely, until you create a paste.
- Let the vinaigrette come to room temp. It will be solid once it comes out of the fridge after chilling. Leave the vinaigrette out for about an hour before eating so it becomes liquid again or, if in a rush, place the covered jar in a bowl with warm water. Shake vigorously to bring back the creamy consistency.
Storing and Making Ahead
- Storing. Store the vinaigrette in the fridge, covered, for 7-10 days.
- Making ahead. If making ahead, make sure to take the vinaigrette out of the fridge about an hour before serving as it will be solid once in the fridge. If you're in a hurry, place the covered jar in a bowl of warm water to transform the vinaigrette from solid to liquid.
Nutrition
Calories: 133kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 148mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg
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