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Emeril's Garlic Vinaigrette
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Emeril\u0027s Garlic Vinaigrette" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-garlic-vinaigrette-recipe.htm> 11 February 2012.
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Planet Green
YIELD ¾ cup
INGREDIENTS
| 2 | large heads of garlic |
| Olive oil, for drizzling | |
| ¼ teaspoon | salt, plus more for seasoning |
| ¼ cup | red wine or balsamic vinegar |
| 1 tablespoon | chopped parsley |
| 1 ½ teaspoons | honey |
| ½ cup | olive oil or leftover tuna poaching oil |
| 1/8 teaspoon | ground black pepper |
PREPARATION:
- Preheat the oven to 350 degrees. Cut about 1/2-inch off the top of the garlic heads. Place on a sheet of foil and drizzle with a bit of olive oil and season with salt. Wrap the foil into an "envelope" and place on a baking sheet. Transfer to the oven and cook until soft, about 1 hour. Remove from the oven and set aside to cool and then peel.
- Combine the garlic, vinegar, parsley and honey in a blender and puree until smooth. With the motor running, slowly add the oil in a steady stream until emulsified. Season with the ¼ teaspoon salt and pepper. Alternately, combine the ingredients in a medium sized mixing bowl and whisk until emulsified.
Editor's Note: Look for organic ingredients—locally grown when possible—and local honey. This recipe was featured in the Liquid Gold Episode of Emeril Green.
This recipe appears in:
Savory Sauces
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