Try this Parmesan-Garlic Vinaigrette recipe, or contribute your own.
- Carbohydrate 0.0735126090722706 g
- Cholesterol 0 mg
- Fat 6.45 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.890616 g
- Serving Size 1 1 Serving (16g)
- Sodium 25.084420053256 mg
- Sugar 0.0735126090722706 g
- Trans Fat 0.174666 g
- Calories 59 calories
Step-by-step
- Add the garlic to a mortar (if you don’t have a mortar, crush in a bowl) and lightly season with salt.
- Grind into a puree and pour in the vinegar.
- Season with pepper and mix.
- Pour mixture into a bowl or dressing shaker and add in the olive oil.
- Mix to combine.
Swapping red wine vinegar for white balsamic vinegar produces a noticeably sweeter dressing that subdues the raw bite of fresh garlic. Vinegar selection dictates the final acidity and color of the emulsion, altering how the fat coats greens.
- Grind the single garlic clove directly with coarse kosher salt inside a mortar to rupture the cell walls completely, releasing all available allicin compounds into the paste.
- Whisk the extra virgin olive oil into the acid in a slow, steady stream to form a stable emulsion rather than letting the ingredients separate instantly.
- Store this dressing at room temperature for up to two days if serving immediately, or refrigerate for up to one week while allowing the garlic flavor to mellow significantly.
Visual cues indicate when the oil and vinegar have emulsified properly, as the translucent liquid transforms into an opaque, pale mixture that coats the back of a spoon. Emulsion stability depends on vigorous mechanical agitation and the slow incorporation of fat, which suspends tiny oil droplets throughout the vinegar base.
