Garlic Vinaigrette became my next culinary project after experimenting with its milder cousin, the shallot dressing. I was eager to create something with more punch.
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Garlic vinaigrette recipe
Garlic vinaigrette is made primarily from garlic, oil, vinegar, mustard, and herbs. The simplicity of its ingredients allows the garlic to shine. You can make it with raw garlic for an intense kick or roasted garlic for subtle sweetness.
With its bold, tangy, and slightly pungent taste, this condiment is a favorite for those who enjoy robust, aromatic flavors. I love how the garlic vinaigrette adapts to different dishes, from simple greens to roasted vegetables.
It’s a staple in Mediterranean and French cuisines. The dressing is often praised for its quick preparation and ability to elevate many dishes.
Here’s how to make the garlic vinaigrette:
Garlic vinaigrette
Ingredients
- 3 cloves garlic finely minced
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar or your preferred vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon honey or maple syrup optional for sweetness
- Salt and pepper to taste
- 1/2 teaspoon dried oregano optional
Instructions
- In a small bowl, whisk together the minced garlic, Dijon mustard, and red wine vinegar.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
- Add honey or maple syrup if you like a hint of sweetness.
- Season with salt, pepper, and oregano (if using), adjusting to your taste.
- Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition
How to pair
Garlic vinaigrette enhances the flavors and textures of many dishes. Here are some popular options:
- Salads: It pairs well with leafy greens, mixed greens salads, Mediterranean salads, grain salads, or pasta salads.
- Vegetables: Drizzle it over roasted vegetables such as Brussels sprouts, sweet potatoes, and broccoli, or steamed vegetables like green beans or asparagus.
- Protein Pairings: Use it as a marinade or topping for grilled meats
- Poultry requires a 30-minute minimum marination
- Vegetables need from 15-20 minute coating
- Seafood needs a brief 10-minute treatment
- Bread and Sandwiches: It makes a great dip for crusty bread, crostini, or pita chips
- Charcuterie Boards: Add it to charcuterie platters for a savory and aromatic element.
Variations
Here are some popular variations of the garlic vinaigrette:
- Lemon Garlic Vinaigrette
- Replace red wine vinegar with fresh lemon juice (about 2 tablespoons).
- Add lemon zest for an extra citrusy flavor.
- Roasted Garlic Vinaigrette
- Use 2-3 cloves of roasted garlic instead of fresh minced garlic.
- Roasting the garlic softens its flavor, giving the vinaigrette a sweeter, milder taste.
- Black Garlic Vinaigrette
- Replace fresh garlic with 2-3 cloves of black garlic (with a sweet, umami-rich flavor).
- Add depth and a slightly tangy taste to the vinaigrette.
- Herb-infusion Versions
- Add 2 tablespoons of fresh chopped basil/dill/parsley to the recipe.
- Great for Mediterranean-style salads
- Garlic Balsamic Vinaigrette
- Replace the red wine vinegar with balsamic vinegar (about 2 tablespoons).
- Add a small drizzle of honey or maple syrup to balance the sweetness of the balsamic vinegar.
- Creamy Garlic Vinaigrette
- Add 2 tablespoons of mayonnaise or Greek yogurt to make the dressing creamy.
- Adjust the vinegar and oil ratio to keep the dressing smooth and spreadable.
- Garlic Parmesan Vinaigrette
- Add 2 tablespoons of grated Parmesan cheese to the dressing.
- Reduce the olive oil slightly to maintain the right consistency, as the cheese adds thickness.
- Regional Variations
- Italian Style uses red wine vinegar base, fresh basil addition, and aged Parmesan option
- French Style includes champagne vinegar, shallot, and Dijon mustard emulsifier
- Greek Style uses red wine vinegar, oregano emphasis, and feta
- Spicy Version adds red pepper flakes or hot sauce
