2 heads garlic, roasted (see recipe here)
1/2 cup vegetable broth
1/4 cup apple cider vinegar or white wine vinegar
2 teaspoons dijon mustard
Salt and pepper
Unwrap garlic heads and separate the cloves; peel or just squish pulp out by squeezing. In a food processor or blender, combine garlic cloves, broth, vinegar, and mustard.
Blend until smooth. Season to taste with salt and pepper.
Makes approximately 1 cup