Garlic Vinaigrette

"This is a Pol Martin recipe."
 
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Ready In:
10mins
Ingredients:
7
Yields:
1 cup
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ingredients

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directions

  • Blanch garlic cloves in salted, boiling water for four minutes, then peel& puree.
  • (Or you could try using roasted garlic- just make sure you don't boil it!) Whisk everything except lemon juice together until thick.
  • Add lemon juice, and whisk again.
  • You can use a different mustard base, like honey mustard, or a spicy raspberry mustard.
  • You can use red or white wine in place of the vinegar.
  • You can also use a different juice, in place of the lemon, like orange, or lime.

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Reviews

  1. I thought this dressing was very nice. I have just enjoyed it on a fresh vegetable salad, and am looking forward to using it often in the future. I did use sweet red onion instead of shallots, which are difficult for me to find. I didn't change anything else. Thank you very much for expanding my dressing repertoire.
     
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Tweaks

  1. I thought this dressing was very nice. I have just enjoyed it on a fresh vegetable salad, and am looking forward to using it often in the future. I did use sweet red onion instead of shallots, which are difficult for me to find. I didn't change anything else. Thank you very much for expanding my dressing repertoire.
     

RECIPE SUBMITTED BY

I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
 
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