To make your own vinaigrette, all you need to do is whisk some acid into some oil, then add “other” ingredients as desired. Lemon garlic vinaigrette is ever-so common, and adding a touch of honey mustard and smoked paprika gives this classic flavor combination more “umph”. Its tangy with a smokey kick, and just a tad sweet. And once you know the ratios, you can make only as much as you need because if you’re like me, you don’t want to have leftovers. For this “easy idea” recipe, you’re simply making garlic oil with the minced garlic as a base.
Using ratios makes it easier to only make as much as you need for one serving. Any lover of salad would think that making dressing at home is a no-brainer. I’m late to the party, as usual. The truth is … for way too long I have used store-bought salad dressing simply because it keeps longer in the fridge. It is packed with preservatives. Eating the same dressing over and over becomes boring, no matter how awesome it is. Therefore, I usually end up buying way too many different varieties, and end up with too many half-used bottles sitting around in the fridge. This crazy behavior is now a thing of the past.
The obvious thing to do here would be to just buy one bottle of honey mustard and mix that in. However, I found it just doesn’t work as well. You can have more control if you add dijon mustard and honey separately. For added texture, you have the option to use whole ground mustard. You have the power to choose any type of honey. Sometimes you might want it sweeter than the 1/2 teaspoon of honey that I propose using, so go right ahead and do what makes you happy. My motto is … “Make it my way. Make it your way. But at least make SOMETHING.”
Ingredients for lemon garlic vinaigrette
- 1/4 cup olive oil
- 1 garlic clove, for mincing
- 1/2 teaspoon honey
- 1 teaspoon Dijon mustard
- a pinch of smoked paprika
- 1/4 teaspoon kosher salt to taste
- 2 tablespoons fresh lemon juice
- Finely mince the garlic, then add it in a small sauce pan.
- Cover the garlic with the olive oil and bring it to medium-high heat.
- Cook the garlic in the oil for a couple minutes s o it starts to sizzle. Remove it from heat just when it starts to turn a little golden. Stir in a pinch or two of smoked paprika and the salt. Transfer the garlic and oil to a small bow and allow it to cool.
- Stir in the mustard and honey. Then slowly and gradually whisk in the lemon juice until it thickens and creates a cohesive vinaigrette.
- Adjust salt to taste as desired.
What to Do with Your Vinaigrette …
Sure, making a salad is the obvious thing to do with lemon garlic vinaigrette. However, using it as a dressing for some blanched kale as a sandwich fixing is what I had in mind when making this. For sandwich ideas, be sure to check out my sandwich posts … both vegetarian and with-meat club sandwiches.