Habanero-Toasted Garlic Vinaigrette |
1/2 c. plus 1 T. vegetable oil |
In small pan, heat 1 T. oil. Add the garlic, season with salt, and cook until golden brown on both sides, about 5 min. Transfer to blender with remaining ingredients except oil and blend until snooth. Add 1/2 c. oil with motor running and blend until emulsified. Store in refrigerator, but bring to room temperature to serve. |
| Return to Sauces list | This adaptation of a Bobby Flay Mesa Grill Cookbook recipe was originally intended as a sauce for grilled shrimp. It is also good on steamed green beans or cauliflower. |