- roasted garlic - 2 heads
- Dijon mustard - 1 tbsp
- extra virgin olive oil - 1/3 cup
- Garlic Balsamic Vinegar - 1/3 cup
- Worcestershire Sauce - ½ tsp
- Salt & fresh cracked black pepper - to taste
Baking garlic will bring out its naturally sweet, nutty flavour. Remove the loose outer skins and cut the top off the bulb.
Put ¼ tsp. olive oil over each bulb.
Place garlic in baker (or wrap in tin foil) baking 300F for one hour.
When cool, squeeze out the garlic flesh into a blender (can be made in advance and refrigerated).
Add remaining ingredients and puree until emulsified. Thin with a little water if needed.
Will keep refrigerated for up to 3 weeks.
Another delicious recipe from the kitchen of The Garlic Box