Sweet Garlic Vinaigrette Recipe

Sweet Garlic Vinaigrette

1. 1

   Prep aromatics

   Peel and very finely mince 2 cloves of garlic (or grate on a microplane). Finely mince one small shallot to measure about 1 tablespoon. This ensures even texture and releases flavor.

2. 2

   Combine vinegar and seasonings

   In a medium bowl or a jar with a tight lid, add 2 tbsp rice vinegar and 1 tbsp apple cider vinegar. Whisk in 1.5 tbsp honey and 1 tsp Dijon mustard until smooth and the honey begins to dissolve.

3. 3

   Add garlic, shallot and umami

   Stir in the minced garlic and minced shallot, then add 1 tsp soy sauce, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Mix until the salt starts to dissolve in the acid mixture.

4. 4

   Emulsify oils

   While whisking vigorously, slowly drizzle in 3 tbsp extra-virgin olive oil followed by 2 tbsp neutral oil (or add oils into the jar and shake vigorously). Continue whisking or shaking until the dressing emulsifies and becomes slightly thickened and glossy.

5. 5

   Adjust texture and flavor

   If the vinaigrette is too thick, whisk in up to 1 tablespoon warm water a teaspoon at a time until desired consistency is reached. Taste and adjust: add more honey for sweetness, more vinegar for brightness, or a pinch more salt. If using, stir in 1/2 tsp toasted sesame oil for a nutty note and 1 tsp chopped fresh parsley or chives for brightness.

6. 6

   Rest and store

   Let the vinaigrette sit at room temperature for 10–15 minutes to allow the garlic and shallot to mellow and flavors to meld. Transfer to a covered jar and refrigerate. Shake or whisk well before using. Stored refrigerated in a sealed container, it will keep 5–7 days; bring to room temperature and re-emulsify before serving.

7. 7

   Serving suggestion: Use as a dressing for mixed greens, grain bowls, roasted vegetables, or as a marinade for chicken or salmon. Shake well before each use.