The Goodness of Garlic: Garlic Vinaigrette

Celebrate 2004’s Herb of the Year.

January/February 2004
By Susan Belsinger 
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Makes about 2/3 cup
This is another great way to eat raw garlic—and you usually eat it on salad greens, which are good for you, too. For extra flavor, drizzle the vinaigrette over any steamed vegetables, potatoes, pasta and grain salads.

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Add minced garlic to your favorite vinaigrette mixture, no matter what vinegar, citrus and oil you use. Lemon juice works well, and you can use apple cider, white wine, rice wine or ume plum vinegar in place of the lemon juice, or try a combination of lemon juice and vinegar.

If you want some sweetness in the vinaigrette, add the honey. I make this in rather small batches because the garlic flavor dulls if the vinaigrette is held over for more than a few days. A tablespoon of fresh minced herbs can be added if desired—basil, chervil, dill, fennel, parsley and tarragon are all good choices.

  • 3 tablespoons fresh-squeezed lemon juice or good-quality vinegar
  • 1/8 teaspoon salt
  • 1/3 cup fruity olive oil
  • 1 tablespoon water
  • 2 to 3 garlic cloves, minced fine or pressed
  • 1 to 11/2 teaspoons Dijon-style mustard
  • 2 teaspoons honey, optional
  • Freshly ground pepper
  1. Place lemon juice and/or vinegar in a bowl. Whisk in salt. Whisk in olive oil to make an emulsion, then whisk in water.
  2. Whisk in the garlic, mustard and honey, if desired, and season with some freshly ground black pepper. Taste for seasoning and adjust, if necessary.
  3. Stir well just before using. Store leftover vinaigrette in refrigerator and remove about 30 minutes before using.

Click here for the original article, The Goodness of Garlic.

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