Makes 2 cups
Ingredients
Garlic Confit
- 1/4 cup extra-virgin olive oil
- 4 oz shallots, peeled, halved (about 4 shallots)
- 8 garlic cloves
Vinaigrette
- 1 cup Chablis or other dry white wine
- 1/4 cup lemon juice
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoons honey
- 2 1/2 teaspoons kosher salt, plus as needed to adjust seasoning
- 1 teaspoon ground black pepper, plus as needed to adjust seasoning
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
Directions
- For the garlic confit, heat the oil, shallots, and garlic in a saucepan. Cover with a tight-fitting lid and cook over very low heat until soft and golden but not browned, about 30 minutes. Cool to room temperature, 15 minutes.
- For the vinaigrette, heat the Chablis in a small sauté pan over medium-low heat, so there are wisps of steam and very tiny bubbles, but it is not simmering. Reduce to 1/4 cup, about 15 minutes. Cool.
- To a blender, transfer the cooled garlic mixture (including the oil) and the reduced vinegar, lemon juice, mustard, honey, salt, and pepper. Blend until smooth, first on the lowest setting for 30 seconds and then on the highest setting for 30 seconds.
- Slowly drizzle in the olive oil with the motor running on the lowest speed, taking about 1 minute. Continue to blend until thick and emulsified, 30 seconds more. If necessary, adjust the consistency with water. Taste and adjust seasoning. The vinaigrette can be prepared 3 weeks in advance. Store in a sealed bottle in the refrigerator. Shake to emulsify before using.
