Black Garlic Vinaigrette
FAQ
Chef’s Tips
- Use room temperature black garlic for easier blending and a smoother finish.
- Don’t rush the oil, slow drizzle = proper emulsification.
- Taste before seasoning with salt; black garlic already carries natural depth.
- If it’s too thick, loosen with a teaspoon or two of water.
Black Garlic Vinaigrette
Rich, mellow, and a little addictive, this black garlic vinaigrette blends sweet roasted garlic notes with Dijon, honey, and olive oil for a smooth dressing that works on just about anything.
Equipment
- Food Processor or Blender
Ingredients
- 6 cloves black garlic peeled
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Add black garlic, balsamic vinegar, honey, and Dijon mustard to a blender or small food processor.
- Blend until completely smooth.
- With the blender running, slowly stream in the olive oil until emulsified and silky.
- Season with salt and black pepper to taste.
- Serve immediately or store in the fridge.
Notes
- Add a squeeze of lemon juice if you want a brighter finish.
- Vegan Option: For a vegan version, swap honey for pure maple or agave syrup.
- Best paired with: bitter greens like arugula or earthy salads like beet and goat cheese.
- Double up: This recipe can easily be doubled for larger quantities if you need more dressing.
- This black garlic vinaigrette also makes a great marinade!
- Fridge: Store in a sealed jar for up to 1 week. Shake before using.
- Once chilled, let sit at room temperature for 10–15 minutes and shake well before serving.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
