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Karen's Garlic-Garlic Vinaigrette in a vintage Ball jar
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5 from 2 votes

Karen's Garlic-Garlic Vinaigrette

I'm Crazy About Garlic! This Amazing Zesty Vinaigrette uses Garlic Three Ways. Minced Garlic ~ Softened Garlic ~ Garlic Oil. Tangy, Garlicky - Liquid GOLD! Drizzle Over Salads and more.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: salad dressing, Vinaigrette
Cuisine: American
Keyword: Garlic Vinaigrette, Garlic-Garlic Vinaigrette
Servings: 24 1 tablespoon servings
Author: Karen Sheer a zest for life

Ingredients

  • 1/2 cup apple cider vinegar organic, such as Bragg brand
  • 2 1/2 teaspoon minced garlic
  • 2 teaspoons raw honey
  • 1 tablespoon grainy mustard I use organic
  • 1/2 teaspoon Italian seasonings
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly cracked pepper
  • 2 teaspoons softened garlic*
  • 1/2 cup neutral oil* I used grapeseed oil, expeller-pressed**
  • 1/2 cup garlic oil (from the softened garlic recipe)

Instructions

  • Make the softened garlic (recipe below) - will give a mellow flavor and nice texture.
    Place 3 softened garlic cloves on a cutting board and mash with the side of a knife until well mashed and creamy.
  • Place the first 8 ingredients (vinegar through pepper) in a medium sized bowl. Stir well with a wire whisk. Add the mashed garlic, whisk in.
  • Measure the oils in a glass measuring cup. Add the oil in a stream while whisking. Start adding oil very slowly, when half is added, stream in all the oil until emulsified.
  • Store the vinaigrette in a clean glass container and refrigerate. Will stay for up to 3 weeks.

Notes

Quick Softened Garlic: Add 8 medium garlic cloves to a small 6" pot. Cover with 1/2 cup of extra virgin oil oil. Over low heat bring just to a simmer. Cover and cook slowly on the lowest simmer for  10 - 12  minutes until the cloves are softened but not colored. Check as they are cooking. Remove from heat, strain the cloves - save the "garlic oil" (and use in this recipe.) Extra softened garlic can be used in many other recipes, store in the refrigerator. 
** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 56mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg