Ball Wide Mouth Pint Glass Mason Jars with Lids and Bands
Buy Now →Homemade Creamy Garlic Vinaigrette with Fresh Herbs
Garden herbs and lemon juice, tangy dijon and apple cider vinegar combined with rich olive oil make this fresh, flavorful vinaigrette. It’s bright, it’s zesty - it’s a flavor bomb of garden freshness!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 pint, or 2 cups 1x
- Category: salad dressing, salad recipe, salads
- Diet: low sugar, Low-Carb
Ingredients
Scale
- 1 cup olive oil
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoon finely grated garlic (use a microplane)
- 2 tablespoons lemon juice
- 2 tablespoons of fresh herbs. I used Italian parsley, rosemary leaves, tarragon and thyme leaves, very finely minced.
- 1 teaspoon dijon mustard, or to taste
- 1 tablespoon honey, or to make low carb - 1 tablespoon granular monkfruit sweetener plus 2 teaspoons honey (subtract honey’s carbs from monkfruit’s sugar alcohols to get net carbs)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Use a microplane to finely grate the garlic.
- Finely chop some fresh herbs like parsley, thyme, and rosemary. Other good choices are basil, oregano, and tarragon. Chop the herbs and then measure out 2 tablespoons to add to the recipe.
- In a container with tall sides, add all the ingredients.
- Using an immersion blender, blend the ingredients, moving the blender slowly up and down to emulsify the dressing.
Notes
Notes: Store in the refrigerator in airtight container, or a mason jar with a lid. If the dressing becomes solid, set it out at room temperature until it becomes more fluid again. Shake before serving.