Go Back
–+ servings
A spoon drips creamy, brownish gravy into a floral-patterned gravy boat on a rustic wooden surface with a dark textured cloth in the background.
Penny Kovacs

Creamy Roasted Shallot Dressing

No ratings yet
This Creamy Roasted Shallot Dressing is so versatile! Enjoy it warm over veggies or your favorite protein. It's especially delicious over cauliflower steaks and even rib eye steak off the grill. It is also delish over a salad. I have enjoyed it over a spring salad with grilled chicken or even warm beets with apples and pecans. The options are endless so I hope you give it a try!
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time30 minutes
Servings: 4 people
Course: Appetizer, Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Shallot large or use 3, peeled & cut in half
  • 3 cloves Garlic large, peeled & left whole
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Coconut Cream white hard part
  • 1 Tbsp Coarse-Dijon Mustard I like Noble Made
  • 3 Medjool Dates soaked in hot water 15 mins, drained
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Method
 

  1. Preheat oven to 375°F.
  2. Line a rimmed pan with parchment paper.
  3. Place shallots and garlic on pan.
  4. Drizzle with olive oil and sprinkle with salt and pepper.
  5. Roast approximately 30 minutes or till tender.
  6. Remove and allow to cool slightly and move to high speed blender.
  7. Add remaining ingredients.
  8. Blend till smooth.
  9. Enjoy!

Tried this recipe?

Let us know how it was!