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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Grilled Lamb Chops with Rosemary Sauce and Wild Rice-Fennel Pilaf Ingredients:
6 shallots |
1 garlic bulb, separated |
1/3 cup olive oil, divided |
1/2 teaspoon sea salt, divided |
1/2 teaspoon freshly ground pepper, divided |
2 tablespoons tamari |
2 teaspoons dijon mustard |
1 tablespoon chopped fresh rosemary |
1 teaspoon sherry vinegar |
1/2 cup white wine |
Directions:
1. Place shallots and garlic on a piece of aluminum foil; drizzle with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Fold foil to seal.
2. Bake at 400° for 40 minutes or until garlic is very soft; cool. Squeeze pulp from garlic and shallots into a blender or food processor. Add tamari and next 4 ingredients; process until smooth, stopping once to scrape down sides. With blender running, add remaining oil in a slow, steady stream; process until smooth. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. *Soy sauce may be substituted.
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