Creamy Garlic Vinaigrette

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For this lower-fat tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise.

By
Bobby Flay
Chef Bobby Flay
Bobby Flay

Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City.

Food & Wine's Editorial Guidelines
Updated on May 22, 2017
Creamy Garlic Vinaigrette
Photo: © Kana Okada
Active Time:
15 mins
Total Time:
45 mins
Yield:
Makes 3/4 cup

Pour over romaine lettuce or bitter lettuces like radicchio or frisée.

Cook Mode (Keep screen awake)

Ingredients

  • 15 medium unpeeled garlic cloves

  • 1 tablespoon extra-virgin olive oil

  • 1/4 cup white wine vinegar

  • 2 tablespoons water

  • 2 teaspoons Dijon mustard

  • 1 teaspoon mayonnaise

  • 1 teaspoon honey

  • 1/4 teaspoon Worcestershire sauce

  • 1/8 teaspoon Tabasco

  • 1/3 cup canola oil

  • Kosher salt

  • Freshly ground black pepper

Directions

  1. Preheat the oven to 375°F. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft.

  2. Squeeze the garlic from its skin into a blender. Puree with the vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco; slowly add the canola oil and puree until the dressing is creamy. Season with salt and pepper and serve.

Originally appeared: August 2010

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