Roasted Garlic Honey Mustard

Roasted Garlic Honey Mustard

Creamy dressings are our favorite and this one doesn’t disappoint. Liven up your salad and make it more satiating to eat all at the same time with this deliciously garlicky honey mustard.

Garlic is chock full of vitamins and nutrients, it is anti-inflammatory and immune boosting, in addition to myriad of other health benefits. Despite all this amazingness, kiddos are often turned off by its sharp bite and strong flavor.

Roasting garlic mellows the taste considerably and brings out a sweetness and creaminess that’s often hard to pass up. Pair that with some homemade honey mustard, and you’ve got a recipe many children find swoon worthy.

We often enjoy this as a salad dressing, a dip for veggies or nuggets (Gluten-Free Chickpea Nuggets, anyone?), and as a base for tuna salad.

Yield: about 1 cup

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes*

*doesn’t include the time for roasting the bulb of garlic

INGREDIENTS:

• 1 cup neutral oil (such as avocado, sesame, grapeseed, or walnut)

• Pinch of sea salt + ½ teaspoon, divided

• 1 tablespoon white balsamic vinegar

• 1 egg, at room temperature (see note)

• Freshly ground black pepper, to taste

• 2 tablespoons Dijon mustard

• 2-3 tablespoons honey

• 1 bulb roasted garlic (see note)

INSTRUCTIONS:

1. Pour oil, pinch of sea salt, and vinegar into a quart wide-mouth mason jar. Crack in the egg.

2. Using an immersion blender, hold the blade directly above the egg yolk and turn the blender on high, holding steady for a moment and then slowly lifting it up and then down repeatedly, to thoroughly emulsify the oil and egg.  The mixture should be thick and creamy (see note).

3. Add remaining sea salt, black pepper, Dijon mustard, honey and roasted garlic to jar and blend again until thoroughly combined. Refrigerate until ready to use.

NOTES:

To quickly bring an egg to room temperature, place it in a bowl and cover with warm water from the tap.

To roast garlic, preheat oven to 375°. Remove the outer papery bulb wrapper with your fingers, then cut about 1/4″ of the top of the bulb off, revealing the cloves. Cut a square of unbleached parchment and place garlic in center. Drizzle a teaspoon of avocado or olive oil over the top of the bulb, then wrap the parchment around the garlic and twist to seal shut. Place wrapped garlic bulb on a baking sheet and roast in the oven for 30 – 45 minutes. Check for doneness after 30 minutes, but continue to roast until the cloves are golden and soft. The time will vary depending on what variety of garlic you are using and how big the cloves are.

This dressing is essentially an aioli, which is made from emulsifying oil and egg together. If this process is done correctly, it will yield a thick, creamy mayonnaise-like base. If it is not done correctly, the oil and egg will “break” and you’ll wind up with a runny liquid. Should this happen, adding another egg and trying again often fixes the issue. Be sure to follow the emulsifying instructions above, using a room temp egg as directed, and you should get good results.