Herb Vinaigrette

The right dressing can make or break a salad. Herb vinaigrettes are my favorite kind of dressing because they allow the flavors of the salad to shine through while also adding a delicious herb flavor. 

I already have a version of vinaigrette on my blog, and I used lemon balm for the herb. I accidentally killed my lemon balm and decided to branch out and try using dill instead. The result was delicious! 

You could really use any combination of herbs to make this vinaigrette or do just one like dill. Some are more powerful in flavor so be mindful of that. But good candidates include parsley, dill, rosemary, lemon balm, oregano, and even mint if you enjoy the flavor in a salad. 

What is vinaigrette?

Merriam Webster dictionary defines vinaigrette as a sauce made typically of oil, vinegar, and seasonings and used especially on salads, cold meats, or fish. 

This recipe for fresh herb vinaigrette uses the oil, vinegar, salt, pepper, and herbs as the seasonings.

Herb Vinaigrette

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

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Ingredients

• 3 to 4 Garlic Cloves, I use 4 cloves if they are small
• ⅓ Cup White Wine Vinegar
• 1 ½ teaspoons Sea Salt
• 1 Tablespoon Mayo (Homemade is best but any will do)
• 2 Tablespoons Honey
• 5 grams herbs, this is roughly 2 tablespoons chopped
• 1 Cup Oil (I used half olive oil and half grapeseed oil)

Instructions

1. Toast the garlic cloves using the following method. Preheat a frying pan to medium heat and add a little oil in the bottom. Place the cloves on the pan with the peels still on.
2. Cook the garlic for a few minutes on each side. The peel will get brown and the garlic will soften a bit.
3. Let the garlic cool in the pan while you prepare the other ingredients.
4. In a blender add in the vinegar, sea salt, mayo, honey, herbs.
5. Peel the garlic and add to the blender.
6. Blend until smooth.
7. As the blender is running slowly add in the oil. When done correctly, the oil and vinegar mixture will not separate.
8. Pour into a container and refrigerate until use.