Karen's Black Garlic Vinaigrette
Packed with deep color and intense flavor! Using creamy Black Garlic Cloves and ground Black Dehydrated Garlic. Mash the cloves and whisk ingredients together.
Servings: 12 one tablespoon servings
Equipment
- 1 medium sized bowl
- 1 wire whisk
Ingredients
- 2 cloves black garlic which has been fermented
- 1/4 cup balsamic vinegar (no caramel color!)
- 2 tablespoons white balsamic vinegar can use organic apple cider vinegar
- 1 teaspoon fresh garlic finely grated or minced
- 1/4 teaspoon dehydrated ground black garlic (optional but love this)
- 3/4 teaspoon dijon mustard
- 1/4 teaspoon Italian seasonings
- 1/4 teaspoon pure cane sugar
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1/3 cup + 1 tablespoon extra virgin oil can use half neutral oil
Instructions
- Mash the black garlic with the side of a chef's knife on a cutting board an then mince. Add to a medium sized bowl.Add both vinegars, garlic, ground dried black garlic, dijon mustard, Italian seasonings, sugar, sea salt and pepper. Whisk well to combine ingredients.
- Slowly add oil - whisking, until emulsified. Can add an extra tablespoon oil if too tart for your taste. Store in a clean glass container and refrigerate up to 3 weeks.
Notes
This recipe may not be reproduced without the consent of it's author, Karen Sheer.
Nutrition
Calories: 62kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 30mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg