Roasted Garlic Shallot Vinaigrette

2 medium shallots (about 2 1/2 oz.)
4 large cloves of garlic
5 tbsp. white wine vinegar
1 tbsp. freshly squeezed lemon juice
3 tbsp. olive oil
3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 tbsp. Dijon mustard
1/2 cup stock
1 tsp. of arrowroot dissolved in 2 tsp. of water

Preheat the oven to 400 degrees. Place the shallots and garlic in a small baking dish. Cover with aluminum foil and roast for 35 to 45 minutes, or until soft. Squeeze the shallots and garlic out of their skins into a blender. Add the vinegar, lemon juice, olive oil, salt, pepper, and mustard and blend until pureed.

Bring the stock a low simmer, whisk in the dissolved arrowroot, and add the thickened stock to the blender and mix with the garlic shallot puree. This can be used as a basic salad dressing, over steamed vegetables, or as a base for other sauces (see for example the recipes for blanched cauliflower in an orange sauce or the swordfish in a herb-tomato sauce.)

Makes 1 to 1 1/4 cups of vinaigrette

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