Smoked Garlic Dressing

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

First smoke the garlic, smoke more than one bulb at the same time. Smoked garlic can actually be used wherever you use regular garlic. Only the flavour is surprisingly different. Store smoked garlic tightly covered in the refrigerator.


  • a few bulbs of good quality garlic
  • 2 tbsp smoke chips
  • a few dried bay leaves

For the Dressing

  • 4 cloves smoked garlic
  • 1 tbsp horseradish or ½ tbsp freshly grated horseradish
  • 4 tbsp sherry (wine) vinegar
  • 100 ml (approx. 3 fl oz/½ cup) grape seed oil or another light vegetable oil
  • 1 tbsp fresh thyme or oregano
  • freshly ground pepper and salt


Fill the smoker with the smoke chips and bay leaves. Place the garlic on the grid and smoke on as low a heat as possible for 30 minutes. Turn off the heat and leave the garlic in the smoker for another hour or more.

Flatten the garlic in order to easily remove the skins. Add them with the horseradish and the vinegar to a blender or food processor and purée until smooth. Add the oil while stirring and then the herbs. Once the dressing is thick and white, season it with salt and pepper.

This dressing is delicious on boiled potatoes, on a grilled vegetable salad or served with red meat.