📝 About This Recipe
This luxurious emulsion transforms pungent raw garlic into a mellow, buttery spread with deep caramelized undertones and a bright citrus finish. By slow-roasting the cloves in their skins, we unlock a jammy sweetness that serves as the perfect base for a stable, cloud-like dressing. It is a versatile culinary powerhouse, offering a sophisticated depth of flavor that elevates simple greens, roasted vegetables, or grilled proteins to gourmet heights.
🥗 Ingredients
For the Roasted Garlic Base
- 2 large Whole Garlic Bulbs (fresh, firm bulbs)
- 2 teaspoons Extra Virgin Olive Oil (for roasting)
- 1 pinch Kosher Salt
For the Emulsion
- 1 large Egg Yolk (at room temperature)
- 1 tablespoon Dijon Mustard (smooth, high quality)
- 2 tablespoons Fresh Lemon Juice (about half a lemon)
- 1 tablespoon Champagne Vinegar (or white wine vinegar)
- 3/4 cup Grapeseed Oil (or any neutral oil)
- 1/4 cup Extra Virgin Olive Oil (for finishing flavor)
- 1 teaspoon Honey (to balance acidity)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon White Pepper (ground)
- 1-2 teaspoons Ice Water (to adjust consistency if needed)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare two small squares of aluminum foil.
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2
Slice off the top 1/4 inch of the garlic bulbs to expose the individual cloves. Place each bulb on a piece of foil, drizzle with the 2 teaspoons of olive oil, and sprinkle with a pinch of salt.
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3
Fold the foil tightly around the garlic to create a sealed pouch. Roast in the oven for 40-45 minutes until the cloves are soft, fragrant, and golden brown.
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4
Remove the garlic from the oven and let it cool completely. Once cool, squeeze the roasted cloves out of their skins into a small bowl; discard the skins.
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5
Mash the roasted garlic cloves with a fork or the back of a spoon until they form a smooth, uniform paste.
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6
In a medium glass bowl or the canister of an immersion blender, combine the garlic paste, egg yolk, Dijon mustard, lemon juice, and champagne vinegar.
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7
Whisk these base ingredients vigorously (or pulse the blender) until the mixture is completely smooth and slightly frothy.
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8
Combine the grapeseed oil and the 1/4 cup of olive oil in a measuring cup with a pour spout.
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9
Beginning with a few drops at a time, very slowly whisk the oil mixture into the garlic base. This slow start is crucial for establishing the emulsion.
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10
Once the mixture begins to thicken and look creamy, you can increase the flow of oil to a very thin, steady stream, whisking constantly.
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11
Continue whisking until all the oil is incorporated and the emulsion is thick, glossy, and holds its shape.
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12
Stir in the honey, sea salt, and white pepper. Taste and adjust seasoning with more lemon or salt if desired.
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13
If the emulsion is too thick for your liking, whisk in 1 teaspoon of ice water at a time until the desired 'drizzling' consistency is achieved.
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14
Transfer to a clean jar and refrigerate for at least 30 minutes before serving to let the flavors meld.
💡 Chef's Tips
Ensure your egg yolk is at room temperature to help the proteins bond more easily with the oil. Using a neutral oil like grapeseed for the bulk of the recipe prevents the emulsion from becoming too bitter or heavy. If the sauce breaks (separates), start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For an extra smoky depth, try roasting the garlic over indirect heat on a charcoal grill. Store in an airtight container in the fridge for up to 5 days; whisk briefly before use as it may thicken when cold.
🍽️ Serving Suggestions
Drizzle over grilled asparagus or charred broccolini for an elegant side dish. Use as a sophisticated dip for a crudité platter featuring radishes, snap peas, and endive. Serve alongside a medium-rare sliced steak or roasted chicken as a creamy 'steak sauce' alternative. Whisk in a little extra vinegar to transform it into a decadent dressing for a classic Caesar or wedge salad. Pair with a crisp, high-acidity white wine like a Sancerre or Sauvignon Blanc to cut through the richness.