My garlic vinaigrette is full of flavour! It's versatile and will elevate any salad, side grilled meat or vegetable dish. This garlic vinaigrette is one of my favourites because it adds garlic punch wherever it is poured. Brighten up your next meal with this delicious vinaigrette thats easy to make and easier to store.
A good vinaigrette is a combination of fat, acid, salt and sweetness. Once those elements are established then other flavours can be added e.g. shallots, herbs, spices and garlic.
Garlic vinaigrette is delicious and handy all year round.
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Ingredients
- olive oil - my absolute favourite for any dressing or vinaigrette, the slight olive flavour is really nice and the fullness of the oil allows the vinaigrette to emulsify beautifully
- red wine vinegar - the perfect acid to settle the pungent garlic just enough without taking over
- garlic - grated garlic is easier to blend into a vinaigrette than chopped garlic, as we want subtle bits of garlic, not big chunks that can overtake a dish
- honey - we need to balance out acid and fat and nothing does that quite as nicely as sweet honey
- dijon mustard - thickens and aids in emulsifying the vinaigrette
- salt and pepper - for seasoning, of course. But try not to overdo it with the pepper, as the dijon mustard gives some heat too
See recipe card for quantities.
Instructions
- Step 1: Grate the garlic into a small mixing bowl
- Step 2: Add honey, mustard, salt, pepper and red wine vinegar and mix.
- Step 3: Whisk the ingredients whilst slowly adding the olive oil.
- Step 4: Use immediately or store in a jar and pop into the fridge
Hint: triple the batch if using for various dishes and meals throughout the week. It will keep in the fridge. And if you really want to save time, add all the ingredients to a jar and shake it until the dressing emulsifies, just make sure the lid is on nice and tight.
Substitutions & Variations
- Lemon juice - instead of red wine vinegar, you can use lemon juice or white wine vinegar too
- Oil - if you want to use a neutral oil instead, avocado oil would be my only recommendation
- Seeded mustard - if you don't mind the seeds and want a slightly thinner consistency then seeded mustard is an easy substitute for Dijon mustard
- Spicy - if the pungent garlic isnt enough, add a cayenne pepper to the dressing for added heat
Equipment
If you don't have a microplane, I can fix that! Here is a link to the best microplane thats easy to use and clean. It grates cheese, garlic, ginger, nutmeg, you name it. Its the best!
Storage
Store in the fridge in a jar or an airtight container for 5-7 days. Stir well, or shake well if its in a jar, before serving.
Top Tip
An easy vinaigrette like this makes a lovely and considered hostess gift. So the next time someone invites you over, consider a home made gift. Just wrap a little ribbon around the jar and add a gift tag with a handwritten list of ingredients.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to pour this garlic vinaigrette all over:
Garlic Vinaigrette
Ingredients
Method
- Grate the garlic cloves into a medium mixing bowl.
- Add the red wine vinegar, dijon mustard, honey, salt and pepper and whisk together.
- Whilst whisking gently add the olive oil and whisk until emulsified. Enjoy!
Let me know if you have tried this recipe