Sweet Garlic Vinaigrette Recipe

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. 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. 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. 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. 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. 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. 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.