Lemon & Crushed Garlic Vinaigrette

1. 1
   prep · ~3 min

   Crush the garlic into a paste.

   1.Peel the garlic cloves.

   2.Crush using a garlic press or pound into a smooth paste with a pinch of the salt using a mortar and pestle.

   3.Let the crushed garlic sit for 2-3 minutes to mellow slightly.

   TIPLetting crushed garlic rest briefly in open air lets its harsh bite soften before mixing into the dressing.
2. 2
   mix · ~1 min

   Build the vinaigrette base.

   1.In a small mixing bowl, combine the lemon juice, crushed garlic, dijon mustard, salt, and black pepper.

   2.Whisk together until the salt dissolves completely and the garlic is evenly dispersed.
3. 3
   mix · ~1 min

   Emulsify the olive oil.

   1.Pour the olive oil in a slow, steady stream while whisking continuously.

   2.Whisk vigorously for 30 seconds until the mixture thickens slightly and appears creamy and opaque.

   TIPEmulsifying creates a thick, clingy dressing. If it separates later, just whisk again before serving.
4. 4
   rest · ~5 min

   Let the dressing rest before serving.

   Let the vinaigrette sit at room temperature for 5 minutes so the garlic infuses into the oil fully. Whisk briefly and drizzle over salads, roasted vegetables, or grain bowls.

   TIPUse within 2 hours for the brightest garlic flavor, or refrigerate for up to 3 days — the garlic mellows over time.

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