Vinaigrette of garlic boiled in white wine
4 servings
25 minutes
Vinaigrette made from boiled garlic in white wine is an exquisite sauce inspired by Italian culinary tradition, where simplicity of ingredients meets depth of flavor. Slowly cooked garlic in white wine acquires a gentle sweetness with soft fruity notes, while red wine vinegar and mustard add zest and balance. Chicken broth and olive oil give the sauce a velvety texture. This vinaigrette is perfect for fresh salads, vegetables, seafood, or even as a dressing for warm dishes, enriching them with a rich and complex taste.
1
Peel the garlic and place it in a saucepan. Pour in the wine, bring to a boil, reduce the heat, cover, and simmer for 20-25 minutes until the garlic is soft.
- Garlic: 1 head
- Dry white wine: 0.3 glass
2
Place the garlic with the remaining wine in a blender and add vinegar, broth, olive oil, mustard, a little salt, and pepper. Blend until smooth.
- Garlic: 1 head
- Red wine vinegar: 2 tablespoons
- Chicken broth: 2 tablespoons
- Extra virgin olive oil: 2 teaspoons
- Dijon mustard: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
