If you’ve ever had roasted garlic before, you know how different it tastes from raw garlic.
Instead of being sharp and intense, roasted garlic becomes soft, slightly sweet, and incredibly rich in flavor.
That’s exactly what makes this roasted garlic vinaigrette so good.
Roasting the garlic gives the dressing a deep, mellow flavor that pairs really with olive oil, vinegar, and a little Dijon mustard.
The result is a rich vinaigrette that’s smooth, balanced, and much more interesting than a basic salad dressing.
Once you make it once, it’s one of those dressings you’ll want to keep in your fridge because it works with so many different meals.
Also try my: light balsamic vinaigrette recipe
Why You’ll Love This Roasted Garlic Vinaigrette
- The garlic flavor is rich but not overpowering. Roasting the garlic makes it mellow and slightly sweet.
- It’s easy to make. The dressing comes together quickly once the garlic is roasted.
- It’s better than store-bought. Homemade vinaigrettes taste fresher and let you control the ingredients.
- It works on more than just salads. This roasted garlic vinaigrette is great on roasted vegetables, grain bowls, and pasta salads.
- It stores well. You can keep the dressing in the refrigerator and use it throughout the week.
Before we get into the ingredients, one of the things that makes roasted garlic vinaigrette special is the way roasting changes the garlic completely.
Instead of tasting sharp and pungent, the garlic becomes creamy and slightly caramelized, which gives the dressing a deeper flavor.
Ingredients for Roasted Garlic Vinaigrette
Garlic: I often use a whole head of garlic for this recipe.
Olive oil: Helps create a smooth texture.
Red wine vinegar or apple cider vinegar: I like to use red wine vinegar for this recipe, but apple cider works well too.
Dijon mustard: Dijon mustard helps emulsify the dressing.
Honey or maple syrup: For sweetness.
Salt: To taste.
Black pepper: To taste.
How to Make Roasted Garlic Vinaigrette
Step 1: Roast the garlic
Preheat your oven to 400°F.
Slice the top off a whole head of garlic so the cloves are exposed. Place the garlic on a piece of foil and drizzle it with olive oil.
Wrap the garlic in the foil and roast it in the oven for about 30 to 35 minutes, until the cloves become soft and golden.
Allow the garlic to cool slightly.
Step 2: Mash the garlic
Squeeze the roasted garlic cloves out of their skins into a small bowl.
Use a fork to mash them into a smooth paste.
Step 3: Make the vinaigrette
Add olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to the bowl.
Whisk everything together until the dressing becomes smooth and well combined.
Step 4: Serve or store
Use the roasted garlic vinaigrette immediately or store it in the refrigerator for up to five days.
Shake or whisk the dressing before using because the oil and vinegar may separate while stored.
Ways to Use Roasted Garlic Vinaigrette
One of the best things about roasted garlic vinaigrette is how versatile it is.
It’s perfect for green salads, but it also works well drizzled over roasted sheet pan vegetables or grain bowls.
You can even use it as a light dressing for pasta salad or as a finishing drizzle for grilled chicken or fish.
Because the garlic is roasted, the flavor is rich without being overpowering, which makes it easy to pair with many different dishes.
Tips for the Best Roasted Garlic Vinaigrette
Make sure the garlic is fully roasted so it becomes soft and easy to mash.
Use good quality olive oil because it makes up a large portion of the dressing.
Taste the vinaigrette after mixing and adjust the salt or vinegar depending on your preference.
If the dressing thickens slightly in the refrigerator, let it sit at room temperature for a few minutes and whisk it again before serving.
Once you start making homemade dressings like this roasted garlic vinaigrette, it’s hard to go back to store-bought versions.
The flavor is fresher, the ingredients are simple, and it only takes a few minutes to mix together.
Roasted Garlic Vinaigrette
Ingredients
For the Roasted Garlic
- 1 garlic - whole head of garlic
- 1 tbsp olive oil - for roasting
For the Vinaigrette
- ¼ cup olive oil
- 2 tbsp red wine vinegar - or apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp honey - or maple syrup
Instructions
- Preheat oven to 400°F.
- Slice the top off the head of garlic so the cloves are exposed. Place it on a piece of foil and drizzle with olive oil.
- Wrap the garlic in foil and roast for 30–35 minutes, until the cloves are soft and golden. Let the garlic cool slightly.
- Squeeze the roasted garlic cloves out of the skins into a small bowl. Use a fork to mash them into a smooth paste.
- Add the olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to the bowl.
- Whisk everything together until the vinaigrette becomes smooth and well combined.
- Use immediately or store in the refrigerator for up to 5 days.
Notes
- Roasting the garlic makes the flavor milder and slightly sweet compared to raw garlic.
- If the vinaigrette thickens in the refrigerator, let it sit at room temperature for a few minutes and shake or whisk before using.
- This roasted garlic vinaigrette works well on salads, roasted vegetables, grain bowls, or pasta salads.
