Roasted Garlic And Mustard Dipping Sauce Weight Watchers Food

GARLIC-INFUSED OIL AND DIPPING SAUCE

Steps:

• To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
• To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
• Serve as a dip for hot bread.

ROASTED GARLIC AND MUSTARD DIPPING SAUCE - WEIGHT WATCHERS

Steps:

• Bring the broth to a boil in a saucepan. Stir the water into the cornstarch in a small bowl and drizzle it into the simmering broth, stirring constantly until the mixture boils and thickens, about 1 minute.
• Remove the pan from the heat; add the vinegar, garlic, mustard, and honey. Let the mixture cool completely; then drizzle in the oil, salt, and pepper, whisking constantly. Serve in small cups.
• Cooks Tip: To reserve any unused roasted garlic, peel the cloves and place them in a small jar. Cover with cooking or salad oil; then cover jar and refrigerate for up to 4 days. Use the oil in other sauteed dishes that would benefit from subtle roasted garlic aroma.

GARLIC MUSTARD VINAIGRETTE

Steps:

• In a small bowl, mix the sugar, salt, red wine vinegar, Dijon mustard, and olive oil until thoroughly mixed and the sugar and salt have dissolved; stir in the garlic.

ROASTED GARLIC DIPPING SAUCE

Steps:

• Cut off top of garlic bulb to expose most of the garlic cloves.
• Put the bulb in an oven-safe small dish or on top of a sheet of foil.
• Drizzle olive oil on the tops of the garlic cloves, add more if needed to drench the tops and sides of the whole bulb. Sprinkle some salt on the top of the bulb on the oil.
• Wrap or seal up the garlic bulb with foil.
• Roast in oven at 400°F for 30-40 minutes, until tops and sides are browned and roasted.
• Take out of the oven and cool for 10 minutes.
• When cooled enough to handle, squeeze out the garlic cloves from the root or the bottom of the bulb, into a small bowl.
• Add mayonnaise and sour cream, using a fork, stir until blended.
• Add pepper to taste, and salt if needed.

MUSTARD DIPPING SAUCE

Steps:

• Combine all ingredients and whisk to blend well.
• Will keep short periods if refrigerated.
• Serve as a dip for meat balls or egg rolls.

CHICKEN IN MUSTARD SAUCE, WEIGHT WATCHERS STYLE

Steps:

• Sray non-stick pan with cookin spray.
• Sprinkle chicken with paprika, salt and pepper.
• Saute chicken until brown.
• Remove chicken and set aside.
• Add wine or broth to skillet, stir to deglaze particles stuck to pan.
• Combine flour with 1/4 cup milk, stiring until smooth.
• Add to skillet, then add remaining milk and mustard.
• Cook on medium heat and stir until blended.
• Add chicken and simmer 5 minutes.