shake · dressing
HATTED KITCHENPrep 5 minIndigodock Roast Garlic
Independent adaptation of a publicly published Shannon Bennett recipe. Not affiliated with, sponsored by, or endorsed by Shannon Bennett.
From a hatted kitchen.
Ratio
Ingredients
- Garlic — 6 whole unpeeled garlic cloves (roasted)
- Olive Oil — ⅓ cup (80 ml) EVOO (incl roast)
- Lemon Zest — zest of 1 lemon (2 g)
- Lemon Juice — juice of 1 lemon (30 ml)
- White Wine Vinegar — 1 Tbsp white wine vinegar (15 ml)
- Salt — season (2 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice, White Wine Vinegar.
- Add finishing notes: Garlic, Lemon Zest, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 3 stars · 1 national award
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First run is small.
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Provenance
Shannon Bennett. Australian / French. Cited awards include: Historic 3 hats (Vue de Monde).
Originally published as Roast Garlic Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Shannon Bennett / delicious.com.au (published as “Roast Garlic Dressing”). Full citation lives in Provenance.