Lemon Garlic Dressing (Buttermilk)

This creamy lemon-garlic dressing carries the full flavour of roasted garlic, with lemon juice and Dijon mustard rounding out the flavour.

1 large head garlic
¼ cup extra-virgin olive oil, divided
½ cup buttermilk
2½ tsp. Dijon mustard
1½ tsp. pure honey
1 tsp. lemon zest, freshly grated
2 Tbsp. lemon juice, freshly squeezed
½ tsp. onion powder
¼ tsp. sea salt

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Trim and discard top ½" from garlic head. Place the garlic, cut-side up, on a sheet of foil; drizzle with 1 Tbsp. oil. Wrap tightly in the foil; roast until the cloves are completely softened and jammy, about 40 minutes. Let cool for 15 minutes. Squeeze the cloves garlic onto a cutting board; discard garlic skins. Using the flat side of a chef's knife, mash the garlic into a paste.

Transfer the garlic paste to a lidded jar or medium bowl. Add buttermilk, mustard, honey, lemon zest, lemon juice, onion powder, salt and the remaining 3 Tbsp. oil. Seal the jar and shake, or whisk vigorously in the bowl, until well combined. Shake or whisk before serving.

Make-Ahead: Refrigerate in an airtight container for up to 1 week. Shake or whisk before serving.

Makes about ¾ cup.

Nutritional Information:
Serving size: 2 Tbsp. Per Serving: 82 calories; fat 7g; cholesterol 1mg; sodium 140mg; carbohydrates 4g; protein 1g; sugars 2g; saturated fat 1g; vitamin a iu 8IU; potassium 45mg.