Vinaigrette à l'Ail Rôti

Roasted Garlic Dressing

Are you a garlic lover? This Roasted Garlic Dressing is for you! Oven-roasted garlic gives this vinaigrette its rich, creamy texture and delicious, bold taste. It goes wonderfully well with all salads, starches and vegetables.



  • 1 head of garlic + 1 tbsp. Olive Pressée extra virgin olive oil;
  • 2 tbsp. Olive Pressée extra virgin olive oil
  • 1 tbsp. White wine vinegar;
  • 1 tbsp. honey;
  • 1 tsp. Dijon mustard;
  • 1/4 tsp. salt;
  • 1/4 tsp. pepper;
  • 2 tbsp. water;



  1. Preheat the oven to 400F. Cut the top of the garlic head to expose the tops of the cloves. Brush the head of garlic with 1 tbsp. olive oil and wrap in aluminum foil. Bake for 30 to 35 minutes or until the garlic is golden and tender. 
  2. Once completely cooled, squeeze the garlic head so that all the cloves come out of their skins.
  3. In a blender or food processor, blend the garlic cloves with the remaining ingredients until smooth, about 1 minute.



Store the vinaigrette in the refrigerator for 1 to 2 weeks in an airtight container.

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