Things You'll Need:
- 4 heads of garlic 12 shallots 4 tsp minced rosemary 4 tsp thyme leaves 2 cups extra-virgin olive oil 4 tsp olive oil 4 tbsp lemon juice 4 tsp Dijon mustard 4 tbsp white-wine vinegar Salt and pepper Heavy-duty aluminum foil Food processor or blender
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Step 1
Preheat oven to 400 degrees Fahrenheit.
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Step 2
Cut off the tops of the heads of garlic and remove all the loose skin. Remove the loose skin of the shallots as well. Rub the garlic and shallots with 4 teaspoons of olive oil to coat them. Next, wrap both the garlic and shallots in a sheet of heavy-duty aluminum foil. (Be sure to seal it tightly.) Bake at 400 degrees Fahrenheit for one hour.
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Step 3
When the garlic and shallots are done baking, remove them from the oven, open the foil and allow them to get cool enough to handle. Next, squeeze the garlic and shallots from their skins and directly into the blender or food processor. Add 1/2 cup extra-virgin olive oil, the lemon juice, Dijon mustard, thyme, rosemary and white-wine vinegar.
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Step 4
Blend or process the mixture to a puree. While the machine is processing, slowly pour in the other cup and a half of extra-virgin olive oil.
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Step 5
Add salt and pepper to taste.
