Sunday, February 1, 2015

Rugged Garlic Dressing

We love garlic and use it in lots of dishes. So when I saw this recipe for using it in a dressing, it was a given that I would give it a try.

You'll notice from the ingredients that this is essentially a mayonnaise.

Eggs, salt, garlic, and basil

Everything but the basil were put into the food processor, along with 2 tablespoons of red wine vinegar, and whisked around until creamy.

Because this is a mayonnaise, patience is key in adding the oil so the mixture doesn't break. Once the mixture starts to thicken, that the remaining oil and vinegar are added in thin streams.

The basil got a fine chop and was folded into the mayo.

It really looked lovely. But what about the taste? Quite honestly, the raw garlic taste was too sharp for our tastes. However by adding just a bit of honey, it toned it down and balanced it out. 

Would I make this again? Probably, but I think roasting the garlic first would produce a better flavor.

1 comment:

  1. Sounds great. I do enjoy reading them