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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you have an evening of dancing cheek to cheek with your sweetheart planned, it is absolutely imperative that your lucky partner imbibes in this with you! ‘Tis the only way anyone will want to be within an arm’s length of you. Read more . It soon became a joke at the table, that if I was serving this dressing as one of the choices for dressings, if one person had this dressing, EVERYONE had to! This dressing earned me the nickname “Garlic” over a decade ago, and I have often been reminded of it when the dressing is requested. If you don’t own a hand blender, you are missing a great tool in your kitchen arsenal. They cost about 25 dollars, and are absolutely worth it! This recipe was originally made with mayonnaise, but, as I I evolved it, I replaced the mayonnaise with an oil emulsion for the sake of flavor. If you don't have a hand blender, use the mayonnaise, and finely chop the garlic - you may have to add extra vinegar to neutralize the mayonnaise flavor. Enjoy this... especially with friends ;-) Ingredients:
one garlic bulb, garlic cloves peeled |
2 tablespoons red wine vinegar |
1 tablespoon balsamic vinegar |
1 teaspoon dijon mustard |
1/2 - 3/4 cup oil -- i like to use a combination of grapeseed oil and extra-virgin olive oil. adjust the ratios to your liking. |
salt and pepper to taste |
Directions:
1. If using a hand blender, place the peeled garlic, vinegars and mustard in the blending cup. Run the hand blender until the garlic well chopped, and begins slowly adding the oil. Season with salt and pepper to taste. This dressing is not a thick dressing, and may separate easily.
2. If not using hand blender, finely chop the garlic, at the vinegars and the mustard. Add the amount of mayonnaise (about a half cup) to wear the garlic can be tasted, but not overpowering - that will happen as it sits ;-) season with salt and pepper to taste.
3. Let the dressing sit for at least an hour to bring out the garlic flavor. Enjoy!, this is very flexible, so if you want to tweak it - add a little more oil or vinegar as you wish.
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