Name: Rosemary Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 2 Servings
Cuisine: American
Ingredients: 3 cloves garlic; 2 tablespoons fresh rosemary leaves; 1 tsp sea salt; 2 tablespoons lemon juice; 0.5 cups olive oil; black pepper; 0.5 tsp honey

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Rosemary Vinaigrette

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Start by removing the fresh rosemary leaves from their stem. Place all of the vinaigrette ingredients, garlic, rosemary, sea salt, lemon juice, olive oil, black pepper, and honey, into a jar and use an immersion blender to combine and emulsify fully. The dressing in this recipe makes the perfect amount for one large salad or two side salads.

Nutrition

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Tips & Tricks (5)

Bruise Your Rosemary First 🌿
Gently crush the fresh rosemary leaves between your fingers before adding to release essential oils, intensifying the herb's aromatic flavor throughout the vinaigrette.
Emulsify with Patience ⏱️
Whisk the honey and lemon juice together first, then add olive oil in a slow, steady stream while whisking constantly to create a stable, creamy emulsion that coats salads beautifully.
Infuse Overnight for Depth 🌙
Prepare the vinaigrette a day ahead and refrigerate to allow the rosemary and garlic flavors to meld and deepen, creating a more sophisticated, well-rounded taste profile.
Balance Your Acid-to-Oil Ratio 🍋
Use a 1:3 ratio of lemon juice to olive oil for the classic vinaigrette base, adjusting slightly based on the acidity of your specific lemon variety for perfect seasoning balance.
Toast Garlic Gently Before Mincing 🔥
Briefly warm whole garlic cloves in a dry pan for 30 seconds before mincing to mellow their bite while enhancing sweetness, preventing the vinaigrette from tasting harsh or overly pungent.