Garlic Vinaigrette: A Must Recipe

I’m sharing my Garlic Vinaigrette recipe that combines fresh garlic, vinegar, and a touch of sweetness into a versatile dressing for salads or a simple marinade for vegetables.

I keep a jar of my Garlic Vinaigrette in the fridge because it wakes up everything. I love the sharp punch of garlic cloves and the glossy backnote of extra virgin olive oil, they do this weird magic where even boring lettuce becomes something you actually want to eat.

There’s a tang that makes you stop and wonder, thinking about other things it could be put on. I rarely measure which means sometimes it’s bright and cheeky, other times mellow, but never dull.

Call it the Best Vinaigrette Dressing if you want, but try it and decide for yourself.

Ingredients

• Extra virgin olive oil: Heart healthy monounsaturated fats, silky mouthfeel, vitamin E, still calorie dense though.
• Red wine or apple cider vinegar: Bright sour tang, almost no calories, lifts salads, adds sharp acidic note.
• Garlic: Pungent, garlicky punch, small protein and fiber, contains antioxidants, makes dressing bold.
• Dijon mustard: Acts as emulsifier, gives tang and depth, small spicy kick, low calories.
• Honey or maple syrup: Adds gentle sweetness and balance, simple carbs, choose less for lower sugar.
• Kosher salt: Essential seasoning, brings out flavors, pure sodium so use sparingly dont overdo.
• Fresh lemon juice (optional): Bright citrus zip, little vitamin C, balances vinegar, cuts richness very well.
• Red pepper flakes (optional): Tiny heat spark, a pinch wakes flavors, adds warmth without changing sweetness.

Ingredient Quantities

• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar or apple cider vinegar, your choice
• 2 large garlic cloves, minced (about 1 to 1 1/2 teaspoons)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or pure maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice, optional
• Pinch of red pepper flakes, optional

How to Make this

1. Mince the 2 large garlic cloves finely, then put them in a bowl or mason jar with 3 tablespoons red wine vinegar or apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. If you want brightness add 1 tablespoon fresh lemon juice and for heat a pinch of red pepper flakes. Let that sit 1 to 2 minutes so the vinegar softens the garlic a bit.

2. Whisk those ingredients together until the mustard and honey are mostly dissolved. If you are using a jar just put the lid on and give it a quick shake to combine.

3. While whisking continuously, slowly stream in 1/3 cup extra virgin olive oil so the dressing emulsifies and thickens slightly. If you used a jar you can pour the oil in, close the lid and shake vigorously for 30 to 45 seconds until it looks glossy.

4. Taste and adjust. If it’s too sharp add a little more honey, if it needs more tang add a splash more vinegar or lemon, if it needs salt add a pinch. Don’t overdo it, small tweaks go a long way.

5. Let the vinaigrette rest at room temperature for 10 to 15 minutes so flavors meld and the garlic mellows. This step really helps the garlic stop tasting raw.

6. Before serving give it another quick whisk or shake to re-emulsify, because oil and vinegar will separate on their own.

7. To use as a marinade for vegetables toss the veggies with enough vinaigrette to coat, let them sit 15 to 30 minutes, then roast or grill. For salads toss greens lightly right before serving so they don’t get soggy.

8. Store any leftovers in an airtight container in the fridge for up to 7 days. The oil may firm up in cold temps, just bring it to room temp and shake or whisk again before using.

9. Hacks and tips: grate the garlic on a microplane for a super smooth, less chunky dressing, or smash it with the flat of a knife then mince to tame the bite. If you want a creamier texture add an extra 1/2 teaspoon Dijon or a spoonful of Greek yogurt and whisk well. If you like more heat add another pinch of red pepper flakes.

Equipment Needed

1. Mason jar with tight lid (for shaking and storage)
2. Measuring spoons plus a 1/3 cup measure for the oil
3. Microplane or garlic press (for that super smooth garlic)
4. Chef’s knife and cutting board to mince garlic if not using a press
5. Small mixing bowl (or use the jar if you prefer)
6. Whisk or a fork to emulsify, or to re-whisk after resting
7. Citrus juicer or reamer for the optional lemon juice
8. Airtight container or clean jar for leftovers and fridge storage

FAQ

Garlic Vinaigrette: A Must Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil (1:1) for a neutral, silky feel, or use light olive oil (1:1) if you want less peppery olive taste, or try walnut or grapeseed oil (1:1) for a nuttier or very mild flavor.
• Red wine vinegar or apple cider vinegar: use white wine or champagne vinegar (1:1) for similar acidity, lemon juice (1:1) for a brighter citrus note, or sherry vinegar (1:1) for a deeper, more rounded flavor.
• Garlic cloves: roasted garlic gives a sweeter, mellow taste—use same number of cloves; garlic powder about 1/4 tsp for the 2 cloves called for (approx), or jarred minced garlic about 1/2 tsp per fresh clove.
• Honey or pure maple syrup: swap with maple syrup or agave nectar (1:1) for a vegan option, use a simple syrup (1:1) if you want neutral sweetness, or just a pinch of sugar if you only need a hint.

Pro Tips

1) Treat the garlic like an asset not a weapon. Grate it on a microplane for a silky dressing, or smash it flat with your knife then mince if you want it less sharp but still present. Let the chopped garlic sit briefly in the vinegar or lemon so the acid softens the bite, and give the finished dressing 10 or 15 minutes to mellow before serving.

2) Make the emulsion reliable. If you whisk, pour the oil in very slowly while stirring, or if you used a jar, close it and shake hard for half a minute until glossy. If it separates later, just whisk or shake again, dont panic.

3) Want creamier texture or a thicker cling to greens and veggies? Add an extra half teaspoon Dijon, or stir in a spoonful of Greek yogurt. Both smooth things out without wrecking the flavor, just add a little at a time so you dont overdo it.

4) Final tweaks and storage basics. Tweak salt, acid or sweet in tiny increments, taste often, a little goes a long way. If you plan to marinate veggies, give them 15 to 30 minutes but toss salad greens right before serving so they stay crisp. Store in the fridge up to about a week, and if the oil firms up, bring to room temp and shake or whisk again.