This roasted garlic dressing recipe is a masterpiece! I grew up in the Midwest with three creamy dressings in my life. Ranch, Caesar, and garlic. I LOVE garlic dressing and I don’t know why I see so much less good garlic dressing nowadays. The foundation of this dressing is set by the roasted garlic that breaks down and emulsifies with the Dijon, honey, and olive oil. Like all great dressing, you should refrigerate overnight for its full potential. It takes creamy dressings a little longer to marinate compared to thinner vinaigrettes, so at least two hours would do the trick. This dressing has no dairy but can be added if you prefer. {see below} It’s a great recipe with a great shelf life of about two weeks.

Why did I grow up with a lot of dressings? We ate a lot of salads back then; Back in the day there were so many restaurants that served you salads with dinner. It was magical. Is garlic aioli the new garlic dressing? Bring back my salads.

This dressing has a great mild garlic flavor with a delicious sweet undertone. If this is your first garlic dressing, let this be your guide to slow-roasting garlic and emulsifying the dressing. I paired this dressing with a goat cheese and carrot salad. I grabbed some arugula in the fridge and tossed the salad with the dressing, then I served it for family meal. Everyone devoured it. If you’d prefer dairy, add sour cream or yogurt. It adds a wonderful tang to this dressing. Adjust amounts ranging from half cup to a quarter half cup.

I love homemade dressings because even though they don’t last as long as store-bought, they taste better and you are more likely to use your dressing if it’s already made. Store this in an airtight container in the fridge for at least two weeks, but up to a month! Check in with the dressing after two weeks by smell and taste.