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Recipe: Balsamic And Roasted Garlic Dipping Oil
Similar Categories: Balsamic, Roasted, Garlic, Dipping, Oil
25 garlic cloves (unpeeled)
2 tablespoons plus 1 cup olive oil (preferably extra-virgin)
1/2 cup balsamic vinegar
2 1/2 teaspoons minced fresh rosemary
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.)
Makes about 2 cups.
2 tablespoons plus 1 cup olive oil (preferably extra-virgin)
1/2 cup balsamic vinegar
2 1/2 teaspoons minced fresh rosemary
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.)
Makes about 2 cups.
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