This rosemary and garlic vinaigrette is an absolute game-changer. I developed this recipe after a particularly frustrating day of trying to find a good quality pre-made vinaigrette. Everything was either too sweet or overly acidic. So, I decided to take matters into my own hands—and the results were spectacular! Trust me on this one: Homemade is always best!
This vinaigrette is incredibly versatile. It's perfect for simple green salads, of course, but I've found it really enhances roasted vegetables, grilled chicken or fish, and even adds a vibrant zip to hearty winter salads. I personally love to pair it with roasted butternut squash and kale! It's so wonderfully complex and aromatic.
Required Equipments
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Small saucepan
- Jar with a tight-fitting lid
Rosemary-and-Garlic-Vinaigrette
Elevate your salads and other dishes with this easy-to-make rosemary and garlic vinaigrette. Its fresh, herbaceous flavor is simply irresistible!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 1 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a small saucepan, gently warm 1/4 cup of extra virgin olive oil over low heat. Don't let it get hot, just warm enough to infuse the oil with the herbs' flavors. This step is optional, but it really does elevate the flavor profile!
- Add 2 cloves of garlic, minced (or more, to your liking!), and 2 tablespoons of fresh rosemary leaves, finely chopped (or a little more, if you have it), to the warm olive oil. Let it simmer gently for about 2 minutes to allow the flavors to meld. This step is key—low and slow is best to capture the aromas!
- Remove the saucepan from the heat and let the mixture sit for about 10 minutes to steep. This is where the magic happens! The oil will absorb all the lovely herbal scents and flavors of the rosemary and garlic.
- In a mixing bowl, whisk together 1/4 cup of red wine vinegar (or apple cider vinegar, if you don't have red wine vinegar, although red wine is superior, I find) with 1/2 teaspoon of Dijon mustard and a pinch of salt and freshly ground black pepper. Whisk until fully emulsified. This might seem like an insignificant detail, but it really does make all the difference to the texture.
- Slowly drizzle the infused olive oil into the vinegar mixture while continuously whisking. This emulsifies the mixture, ensuring a lovely creamy texture. Don't just dump it in— take your time and whisk, whisk, whisk!
- Once everything is fully combined and emulsified into a gorgeous light-green hue, taste and adjust the seasoning. Add more salt, pepper, or vinegar according to your taste preferences. I added a little extra black pepper for my own taste.
- Pour the finished vinaigrette into a jar with a tight-fitting lid. Store in the refrigerator until ready to use. I like to let mine sit for at least 30 minutes to allow the flavors to properly meld—it tastes even better later!
📝 Notes
- For a smoother vinaigrette, remove the garlic before adding the oil to the vinegar mixture and then strain the mixture through a fine-mesh sieve for maximum flavour
🍎 Nutrition
Calories: 200kcal
Protein: 0g
Fat: 20g
Carbohydrates: 2g
Fiber: 0g
Calcium: 10mg
