Sweet and tangy! Our apple cider vinaigrette is a flavour explosion that combines the bright acidity of apple cider vinegar with the rich flavour of olive oil, Dijon mustard, and a hint of garlic. Definitely a crowd pleaser and pairs with so many dishes.
In a small mixing bowl, add apple cider vinegar and slowly drizzle in the olive oil and whisk until emulsified.
Add mustard.
Add a smashed garlic clove to the dressing and whisk to combine. This will infuse the dressing with a subtle garlic flavour. Let it sit for at least 30 minutes. Overnight if possible!
Notes
You can use any type of mustard. Experiment with wholegrain mustard, a seeded version, or even hot English mustard.
In lieu or in addition to the garlic, you can use some fresh herbs such as basil, thyme, or rosemary. After the emulsion is complete, add chopped herbs in the end and mix until well combined.
For a sweet recipe, you can add honey, maple syrup or rice malt syrup are all popular choices. You can also use a bit of stevia if you're needing a sugar free alternative but the flavour won't be quite the same.
For a creamy version, whisk in a spoonful of Greek yogurt or mayonnaise for a creamy apple cider vinaigrette. Creaminess balances the acidity and adds richness.
If you think the apple cider vinegar isn't enough, you can always add balsamic vinegar or even a small dollop of the balsamic glaze. The sticky sweetness would be a welcome addition to this quick and easy dressing.
For a really garlicky finish, peel and crush a fresh clove of garlic. The more you crush them, the more oils they’ll release. Add more if you want a truly garlicky flavour. Avoid using pre-minced garlic, as it lacks the intensity and depth of flavour.
Let the smashed garlic clove sit in the dressing for at least 30 minutes before serving. This allows the garlic to infuse its flavour into the dressing. If you can make it ahead of time, a few hours or even overnight would be great!
To achieve a perfectly blended vinaigrette, emulsify the ingredients. Whisk the dressing vigorously while slowly drizzling in the olive oil. This helps emulsify the ingredients and creates a creamy texture.
Always taste your vinaigrette and adjust as needed. If it’s too tangy, add more mustard or olive oil. If it’s too oily, add a splash of vinegar. Add some seasoning if you wish.