Mustard and Roasted Garlic Vinaigrette

Name: Mustard and Roasted Garlic Vinaigrette
Yield: Serves 8 (Makes about 1/2 cup)
Ingredients: 1 , garlic head (about 2 1/2 ounces), intact; 1/2 teaspoon, olive oil; 1/4 cup, olive oil; 1/2 teaspoon, table salt; 1 tablespoon, balsamic vinegar; 2 teaspoons, Dijon mustard; 1/2 teaspoon, minced fresh thyme leaves; 1/8 teaspoon, ground black pepper; 2 tablespoons, water (hot from tap)

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Appears in Cook's Illustrated September/October 2001

Make Ahead

Condiments

To make an assertive but well-balanced vinaigrette, choose the mustard carefully, match it with the right vinegar, and leave the extra-virgin olive oil on the shelf.

SERVES8 (Makes about 1/2 cup)

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted an assertive, bold, balanced vinaigrette recipe that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe ...

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