For a mild yet flavorful vinaigrette, cook garlic cloves slowly in extra virgin olive oil, add shallots
Add extra virgin olive oil to a small 6 – 8″ skillet.
Add garlic cloves and thyme branch, bring to a bare simmer.
Cook over the lowest heat for 5 minutes, until garlic is softened but not colored.
Remove from heat. After 3 minutes, when cooled down a bit – add the shallots. Set aside.
When cool, mash garlic on a cutting board – add to a small bowl.
Remove thyme leaves from the branch and chop up a bit, add to bowl.
Add vinegar, pepper, salt and sugar, stir to combine.
When the oil has cooled, drizzle in the mixture (with shallots) until emulsified.
Store in the refrigerator in a clean glass container.
Shake well before using.
Great with: Heirloom Tomatoes over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette.
This recipe may not be reproduced without the consent of its author, Karen Sheer.