Creamy Garlic Vinaigrette


For this lower-fat tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise. More Salad Dressing Recipes More Recipes by Bobby Flay

Creamy Garlic Vinaigrette
Photo: © Kana Okada
Active Time:
15 mins
Total Time:
45 mins
Makes 3/4 cup


  • 15 medium unpeeled garlic cloves

  • 1 tablespoon extra-virgin olive oil

  • ¼ cup white wine vinegar

  • 2 tablespoons water

  • 2 teaspoons Dijon mustard

  • 1 teaspoon mayonnaise

  • 1 teaspoon honey

  • ¼ teaspoon Worcestershire sauce

  • teaspoon Tabasco

  • cup canola oil

  • Kosher salt and freshly ground pepper


  1. Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft.

  2. Squeeze the garlic from its skin into a blender. Puree with the vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco; slowly add the canola oil and puree until the dressing is creamy. Season with salt and pepper and serve.


Two Tablespoons 129 cal, 13 gm fat, 1 gm sat fat, 4 gm carb, 0 gm fiber.

Pour over romaine lettuce or bitter lettuces like radicchio or frisée.

Related Articles