ROASTED GARLIC DRESSING

By akselden

Ingredients

• 2 large heads of garlic
• bay leaves and sprigs of fresh thyme
• salt and freshly ground black pepper
• 7-8 tablespoons extra virgin olive oil
• 2 tablespoons white wine
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice

Preparation

Step 1

Pre-heat the oven to Gas Mark 3 (160°C, 325°F). Place the heads of garlic in a small ovenproof dish and tuck in a few bay leaves and sprigs of thyme. Season well and pour over 3 tablespoons oil and the wine. Cover tightly and cook in the oven for 1-1 1/2 hours until the garlic is meltingly soft. Cool. Squeeze the garlic out of its papery skin, then puree with its oil and the mustard in a liquidizer or food processor. Gradually blend in the remaining oil, adding it in a thin stream, then beat in the lemon juice. Adjust seasoning, adding a little chopped fresh thyme, if liked. Variations:
Use a couple of grilled, skinned red or yellow peppers instead of the garlic. Puree as above, adding the oil gradually.
Note: Dressings based on vegetable purees are prone to separate. If this happens, blend in 1-2 tablespoons creme fraiche in the liquidizer until smooth.