Black Garlic Vinaigrette

I have used this vinaigrette for many applications, whether it is that eye popping sauce on a filet of fish or that sweet-earthy counter-point to a salad of fresh greens.

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  • ½ cup of Extra Virgin Olive Oil

  • ½ cup of vegetable oil

  • ¼ cup of sherry vinegar or red wine vinegar

  • 1 TBSP shallot, minced

  • 6 Obis One black garlic cloves

  • ½ TBSP salt

  • 1/8 tsp cayenne pepper

  • 1 tsp thyme leaves

In your food processor pulse all the ingredients minus the shallots and thyme. Once the black garlic looks pulverized remove mixture to a bowl and stir in shallot and thyme. The dressing is ready to go, what uses will you find for it?