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1 head garlic (about 2 1/2 ounces)
1/2 tsp olive oil
1/4 cup olive oil
1/2 tsp table salt
1 Tbsp balsamic vinegar
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2 tsp Dijon mustard
1/2 tsp minced fresh thyme leaves
1/8 tsp ground black pepper
2 Tbsp water (hot from tap)
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1
Adjust oven rack to middle position and heat
oven to 400 degrees. Remove outer papery skins from head of garlic; cut 1/2
inch off top to expose most cloves. Place garlic head cut-side up in center of
8-inch-long piece of foil; drizzle cut surface with 1/2 teaspoon olive oil and
1/2 teaspoon salt. Gather corners of foil and twist to seal. Roast garlic until
cloves are soft and golden, about 45 minutes. When cool enough to handle,
squeeze cloves from skins into small nonreactive bowl; using a fork, mash
garlic to paste.
2
Add remaining 1/4 cup olive oil, remaining 1/4
teaspoon salt, vinegar, mustard, thyme, pepper, and water to bowl with garlic;
whisk until blended and creamy. (Can be covered and refrigerated for up to 1
week; return to room temperature before using.)
Servings: 4
Yield: 1/2 cup
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