Roasted Garlic Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
10 servings
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Calories
84 kcal
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Course
Condiments
Roasted Garlic Sauce
Description
This sauce begins by roasting whole garlic heads until tender and caramelized, which mellows and deepens the garlic flavor. The roasted cloves are combined with cashews to add creaminess and body, while lime juice introduces acidity. Sesame oil provides a subtle nutty aroma complemented by olive oil's fruitiness, and mustard and capers bring sharp and salty accents. Brown sugar contributes gentle sweetness, and white wine vinegar adjusts the tanginess alongside vegetable broth which thins the sauce to desired consistency.
The resulting dressing is smooth and rich, suitable for a variety of uses where mayonnaise might traditionally be employed. It offers a flavorful alternative to creamy dressings with added depth from the roasted garlic and nuts.
The sauce can be used on salads, roasted and fresh vegetables, pasta dishes, burgers, soups, bowls, sandwiches, toasts, and crackers, offering versatile applications in meals and snacks.
Roasted garlic heads should be prepared by cutting their tips and roasting wrapped in foil, then cooling before peeling. The sauce stores well refrigerated for up to a week in a glass container. Roasted garlic kept in olive oil keeps up to 10 days. Capers add saltiness, so adjust added salt accordingly. Vegetable broth quantity can be adjusted for thickness. Alternative nuts, sweeteners, or lemon juice can replace some ingredients to suit taste or availability.
Ingredients
For the roasted garlic:
- 2 garlic big heads
- 2 teaspoons olive oil
- pinch salt
- pinch black pepper
For the dressing:
- 2 garlic peeled, heads, roasted
- 1/3 cup or 50 g cashew nuts
- juice of 1/2 lime about 2 tablespoons
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- 1 tablespoon mustard
- 1 teaspoon capers
- 1 teaspoon brown sugar
- 1 tablespoon white wine vinegar
- 1 cup or 250 ml vegetable broth or more
- salt to taste
- black pepper to taste
Instructions
Roast the garlic
- Preheat the oven to 200 °C or 400 °F. Cut the tips off the head, exposing the ends of the cloves, so that it's easier for you to peel them later.
- Drizzle with olive oil, sprinkle with salt and black pepper and wrap each head in a piece of aluminum foil.
- Roast for 35-40 minutes until tender and aromatic. Let it cool and peel.
Make the sauce
- Combine peeled garlic, cashew nuts, lime juice, sesame and olive oil, mustard, capers, brown sugar, white wine vinegar and vegetable broth. Blend everything together until smooth using a food processor or immersion blender. Add more broth if you like more liquid consistency. Season with salt and pepper to taste.
- Use in dishes to which you’d normally add mayo. This sauce is perfect for salads, casseroles, roasted and fresh vegetables, pasta, burgers, soups, bowls, sandwiches, toasts, crackers and more. See all the serving options above for more information.
Notes
- Roast garlic by cutting tips to expose cloves, drizzling with oil, seasoning, wrapping in foil, and baking 35-40 minutes until tender.
- Store roasted garlic cloves in olive oil in the fridge for up to 10 days.
- Keep the sauce refrigerated in a glass jar for up to one week.
- Capers add saltiness; reduce additional salt to balance the flavor.
- Adjust vegetable broth amount to achieve preferred sauce consistency.
- Cashews can be swapped with walnuts, though color may be less bright.
- Brown sugar can be substituted with agave, maple syrup, or molasses.
- Lemon juice can replace lime juice if preferred.
- Olive oil may be used instead of sesame oil.
- If omitting capers, increase salt to compensate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 118mg | 5% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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