Best Roasted Garlicbalsamic Vinaigrette Recipes

ROASTED GARLIC VINAIGRETTE

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

ROASTED PORK LOIN WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees F.
• For the roasted garlic:
• Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
• For the pork:
• Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
• For the vinaigrette:
• Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
• To serve:
• Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.

ROASTED-GARLIC VINAIGRETTE

Steps:

• Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

ROASTED GARLIC AND BALSAMIC MARINADE

Steps:

• Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.

BALSAMIC AND ROASTED GARLIC DIPPING OIL

Steps:

• Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.
• Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)

BALSAMIC & ROASTED GARLIC VINAIGRETTE

Steps:

• Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
• Peel cloves and mash coarsely in a mixing bowl.
• Add the vinegar and mustard, whisking to incorporate.
• Whisk in the olive oil.
• Season with salt and pepper.
• Refrigerate at least 1 hour.

BALSAMIC ROASTED GARLIC

Steps:

• PREPARE:.
• Using a large baking pan with sides (I use a 9x13x2 inch), cover completely with tinfoil.
• Spray tinfoil with cooking spray at least twice (I like to step outside to do this) and set aside.
• Remove as much of the loose, paperthin covering from the bulbs that you can by hand. If it does not come off easily, don't take it off.
• Working on a cutting board, using a sharp heavy knife, cut through the tops of each bulb. Save the tops. Don't take bulbs apart.
• Place all the cut bulbs in the pan. They should be touching each other.
• Sprinkle the vinegar over the tops of garlic bulbs. If you have a small spray bottle that you can put the vinegar into, all the better.**.
• At this time, you can add some salt, lightly to the tops, if you wish (I don't).
• BAKING:.
• Preheat oven to 400 degrees after you cut the bulb tops off.
• Cover the entire pan tightly with tinfoil.
• Place pan in middle half of hot oven.
• Lower heat to 350 degrees.
• Bake for 30 to forty-five minutes.
• Remove from oven in 30 minutes and test for doneness WITHOUT removing tinfoil. Using a thin sharp knife, stab once at garlic bulbs that are in center of pan. If knife goes in easily, remove tinfoil and return pan to oven for 15 minutes more for browning. If bulbs are not soft, bake another 15 minutes or until soft and then brown.
• Remove pan from oven and let cool on rack before trying to handle. The garlic can sit for up to three hours without it being affected poorly.
• REMOVAL AND STORING:.
• This is the messy part, no getting away from it. I have been known to wear thin rubber gloves (I save the kind that comes with hair dying kits) for this next part, but don't bother anymore. This is also why I make so much at a time.
• Over bowl, holding a bulb, cut side facing down, squeeze until bulbs pop out. If they are overcooked, it will be very mushy (this is how I like it). Get as much out as possible using free hand to help pull out.
• When all bulbs are done, check bowl for any skins that may have come off, and remove.
• Mash with a fork until very creamy and smooth. You can also put bulbs into a mini mixer until smooth. I don't because by the time I get all the garlic out, I'm finished by hand.
• You can store garlic in fridge for up to a month like this or freeze and keep until the next ice age. When freezing, you can divide in many ways; using half cups, using ice cube trays, or my way!
• Open a fresh gallon freezer storage bag.
• Spoon in the mashed garlic. Place on a flat surface and press garlc press down, til it fills the bag. If there is too much garlic, use two bags. After you have pressed the garlic throughout the bag, along with the air. Seal it. Place it flat in your freezer and when hard, put this bag inside another freezer bag and seal.
• Now, when you want to use the garlic, remove from the freezer at the time you are ready to use. Don't let it stand around waiting for you, as I have found that each time it defrosts and re-freezes, it loses some of its potency.
• Open bag and with the blunt end of a butter knife, cut the amount you want to use, slip the knife between the garlic and the bag and lift out. Return unused portion to freezer.
• * Garlic tops: Don't throw them away! Make some garlic broth, of course!
• ** I saved a spray margarine container for this.

ROAST GARLIC BALSAMIC VINAIGRETTE

Steps:

• In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
• Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
• Cover and start blending on low.
• If your blender lid has the small cap, remove it and slowly pour in the oil.
• Once all the oil is poured in, put the small cap back on and blend on high for about a minute.