Black Garlic Vinaigrette
Every cook wants that ingredient that leaves dinner guests debating what it could possibly be! Black garlic purée is just that: a pure savory-sweetness that lends its magic to salad dressing, mashed potatoes, tomato sauce, and dips.
Submitted by: kate from milwaukee, wi
Preparation Instructions:
Puree everything together in a food processor or with an immersion blender.
You can also whisk these ingredients together, but if you are using black garlic cloves, mash them into a paste first.
If using black garlic puree, 1 teaspoon is roughly equivalent to one clove.
thespicehouse.com
I made this vinaigrette yesterday using your Black Garlic Puree instead of cloves of black garlic. The only other change I made was to add a small, very finely chopped shallot. It took quite a while to get the molasses and garlic to break-up, but eventually I had a nice even emulsion. Yes, the olive oil did solidify in the fridge, so I had to set it out to warm up before using it. It’s very tasty on my salad and I’d bet it would be delish drizzled on crusty bread, or over mashed taters, or roasted carrots, any number of things. Thanks for the terrific recipe.
Oh WOW! Love this. Thank you, Bonnie