Garlic Vinaigrette
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 1/2 Cups
ingredients
- 1⁄2 cup olive oil
- 1⁄2 cup vegetable oil
- 1⁄3 cup wine vinegar
- 2 -3 garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 1 -2 teaspoon Agave (optional) or 1 -2 teaspoon honey (optional)
directions
- Place all ingredients in a food processor or blender.
- Blend until creamy and garlic is shredded, about 60 seconds.
- Keeps well in the refrigerator.
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Reviews
-
This was a very tasty dressing. I cut the recipe in half used 2 cloves of garlic (we love garlic) and added a touch of sugar and some parmesan cheese. Wonderful. DH gobbled his down on a green salad and said this was one of the best he had. Thank you for posting. Made for Zaar Chef Alphabet Soup tag game 2013.
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I decided to try something new, when I'd run out of ingredients for my favorite vinaigrette- and this did not disappoint! Like the others, I put in extra garlic! I also halved the oil (used water for other half) and the salt. So simple, yet so delicious! It's great because I was able to use half flaxseed oil (with canola), which is so healthy and you can't taste its mustiness here. Made a lovely mild dressing for our roasted vegetables. Thanks for a keeper!
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I knew since this was from a Louisiana Junior League cookbook I would love it - those ladies can cook! This was very simple and quick to whip up in my mini food processor (I halved the recipe). I usually stir up homemade vinaigrette, and have never tried processing it. It emulsified the oil & vinegar, and gave it a consistency more like a store-bought dressing. What a neat trick. :) Next time I'll mix up a full batch. The kids loved it, too; we served on a romaine salad with tomatoes and a sprinkle of freshly grated parmesan.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.