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, and vinegar, often enhanced with additional ingredients like mustard and herbs. Whether made with raw garlic for an intense kick or mellowed with roasted garlic for subtle sweetness, this versatile dressing transforms everything it touches.
I love how the garlic vinaigrette adapts to different dishes, from simple greens to roasted vegetables. This garlic salad dressing can be customized; a touch of honey softens the sharp edges, while fresh herbs add layers of complexity to this classic dressing.
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.
How to pair
1. Salad Combinations
- Mixed Green Salads:
- Baby spinach and arugula benefit from light application
- Romaine and iceberg require heavier coating
- Microgreens need minimal dressing
- Mediterranean Salads:
- Cherry tomatoes
- Cucumber
- Red onion
- Kalamata olives
- Grain Salads: Quinoa, couscous, or farro salads
- Pasta Salads with pasta, vegetables, and cheese
2. Vegetables
- Roasted vegetables like carrots, broccoli, or Brussels sprouts
- Steamed vegetables like green beans or asparagus
3. Protein Pairings
- Marinade proteins:
- Poultry: Requires 30-minute minimum marination
- Vegetables: Benefits from 15-20 minute coating
- Seafood: Needs brief 10-minute treatment
- Grilled meats: fish, chicken, shrimp, or tofu
4. Bread and Sandwiches
- Dip for crusty bread or pita chips
- Condiment for sandwiches: Mix it into mayonnaise or use it directly on sandwiches and wraps.
Variations
1. Lemon Garlic Vinaigrette
- Replace red wine vinegar with fresh lemon juice (about 2 tablespoons).
- Optional: Add lemon zest for extra citrusy flavor.
2. 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.
3. Black Garlic Vinaigrette
- Replace fresh garlic with 2-3 cloves of black garlic (which has a sweet, umami-rich flavor).
- Add depth and a slightly tangy taste to the vinaigrette.
4. Herb-infusion Versions
- Add 2 tablespoons of fresh chopped basil/dill/parsley to the recipe.
- Great for Mediterranean-style salads
5. Garlic Balsamic Vinaigrette
- Replace the red wine vinegar with balsamic vinegar (about 2 tablespoons).
- Optionally, add a small drizzle of honey or maple syrup to balance the sweetness of the balsamic vinegar.
6. 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.
7. 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.
8. Regional Variations
- Italian Style:
- Red wine vinegar base
- Fresh basil addition
- Aged Parmesan option
- French Style:
- Champagne vinegar foundation
- Shallot incorporation
- Dijon mustard emulsifier
- Greek Style:
- Red wine vinegar
- Oregano emphasis
- Optional feta inclusion
9. Spicy Version: Add red pepper flakes or hot sauce
