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Home » Sauces

Rosemary Vinaigrette With Lemon And Dijon (Video)

Published: Jul 5, 2023 by Charlé Visser · This post may contain affiliate links · 1 Comment · 1033 words. · About 6 minutes to read this article.

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Among all the dressings I rely on to elevate simple salads and many other dishes, this Rosemary Vinaigrette holds a special place.

With a well-balanced blend of zingy lemon, aromatic rosemary, and umami-packed roasted garlic, it's the go-to condiment that brings life to many everyday dishes.

Rosemary dressing is naturally vegan and will keep well for weeks in the fridge. It's super easy to make in a blender or even by hand if you don't have one.

I often serve it with simple vegetables like boiled beets, roasted pumpkin, or baby potatoes.

However, it's also delicious on meat and fish like fire-roasted pork belly, juicy chicken breast, salmon fillet, or bacon-wrapped pork tenderloin.

If you're looking to enhance a simple green salad, then this is the go-to homemade dressing you'll want to try.

Rosemary vinaigrette in a glass jar.
Jump to:
  • Ingredients
  • Instructions
  • Video
  • Tips for success
  • Alternatives
  • Storage instructions
  • Useful equipment
  • Related recipes
  • Recipe
  • Comments

Ingredients

Ingredients for making rosemary vinaigrette.
  • Rosemary - Use fresh rosemary for the vinaigrette. Dried rosemary will not work.
  • Oils - I use a blend of neutral oil and extra virgin olive oil. It means the dressing won't be too bitter yet still healthy and creamy.
  • Garlic - I use roasted garlic because it does not have that raw garlic taste, and also because it adds richness and umami raw garlic lacks.
  • Lemon - You could use white wine vinegar or apple cider vinegar, but I find lemon to work best and adds a beautiful fragrance that compliments the rosemary and garlic.
  • Sugar - I use brown sugar to balance the flavour, but you can use honey, maple, or agave instead.
  • Mustard - Smooth Dijon mustard works best, but you can also use the semi-grainy type of Dijon instead. English mustard or American won't work.

Instructions

Let's have a look at how to make rosemary vinaigrette. It could not be simpler than blending together a few ingredients.

Picture steps for making rosemary vinaigrette.
  1. Prepare the Garlic: Start by making the roasted garlic. To do this, wrap an entire head of garlic in foil and place it in the oven. Roast at 180 °C or 356 °F for 30 to 45 minutes or until completely soft. Once it's nicely roasted, allow it to cool down. Then, squeeze out the soft, roasted garlic into a blender jug.
  2. Add the Rosemary and Other Ingredients: Once you have the garlic in the blender, it's time to add the rosemary. Carefully strip the rosemary leaves off their stalks and add them to the blender jug. Now, add the mustard, sugar, salt, lemon juice, and oils to the mix.
  3. Start Blending: With all your ingredients in the blender, it's time to create your vinaigrette. Start blending the mixture and slowly add in the water as you blend. Be sure to pour slowly to ensure everything mixes well.
  4. Blend Until Smooth: Keep blending until your dressing is smooth. You'll know it's ready when you can see little bits of green rosemary leaves running through the dressing. The consistency should be smooth, and the aroma will be irresistible.

Use it on your favourite salad, or store it in the fridge for later use.

Video

Tips for success

  • Always use fresh rosemary and wash the leaves in cold running water before using
  • Use a mild olive oil with a low level of bitterness.
  • Stick to using Dijon mustard instead of English or American.

Alternatives

  • Vinegar - We've talked about substituting lemon juice for vinegar. You can also use white balsamic or aged balsamic instead. If using dark balsamic, the dressing will obviously be dark instead of creamy.
  • Citrus - You can use lime instead of lemon, or orange to make a rosemary orange dressing.
  • Sweetener - Maple syrup, agave, or honey can be substituted for sugar. If you want a keto rosemary dressing, use a touch of stevia instead.
  • Herbs - Keep it simple when adding herbs to this, as the vinaigrette is well-balanced as is. Complimentary herbs like thyme or tarragon will work great, though.

Storage instructions

Always store homemade dressing or vinaigrette in the fridge in an airtight container in order to stay freshest for longer.

Rosemary dressing will last for many weeks in the fridge.

It can also be stored in the freezer.

Once defrosted, it will need to be blended again to bring the emulsion back together.

Useful equipment

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Recipe

Rosemary vinaigrette in a glass jar.
5 from 2 votes
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Rosemary Vinaigrette With Lemon And Dijon (Video)

Rosemary vinaigrette with lemon and Dijon mustard is an easy to make everyday salad dressing you can use on salads, fresh or roasted vegetables, as well as meats and fish.
Author Charlé Visser
Prep Time 5 minutes minutes
roasted garlic 15 minutes minutes
Total Time 20 minutes minutes
Servings 15 portions
Course Condiments, Dressings, Sauces
Cuisine European, French
Prevent your screen from going dark

Ingredients

  • 4 g (2 teaspoons ) rosemary - leaves only
  • 120 g (½ cup) sunflower oil - or another neutral oil
  • 20 g (1 ½ tablespoons) olive oil - note 1
  • 22 g (1 ½ tablespoons) lemon juice - note 2
  • 24 g (2 tablespoons) brown sugar - note 3
  • 20 g (1 ⅓ tablespoons) dijon mustard - note 4
  • 3 g (⅛ teaspoons) salt
  • 40 g (2 ⅔ tablespoons) water
  • 20 g (2 ½ tablespoons) garlic - baked - note 5
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Instructions

  • Start by making the roasted garlic.
  • Wrap a whole head of garlic in foil and roast it in the oven at 180 °C or 356 °F for 30 minutes. If it needs longer because of the size of the garlic or your oven, then bake it until it’s soft. Once cooked, let it cool down and squeeze it into a blender jug.
  • Strip the rosemary leaves off the stalk and add that to the garlic.
  • Next, add the mustard, sugar, salt, lemon juice, and oils.
  • Start blending and slowly pour in the water.
  • Once blended, it will be smooth and the rosemary should be little bits of green running through the dressing.

Video

Notes

  1. Use a grassy green flavoured olive oil instead of a bitter oil for best results.
  2. Lemon juice is preferred over vinegar. However, you can substitute the lemon juice for white wine vinegar or apple cider vinegar.
  3. You can substitute the sugar for maple syrup, honey, or agave syrup. 
  4. Use a smooth Dijon mustard for best results. Avoid using American or English mustard.
  5. You can use raw garlic, but it won't be as good as baked garlic. If using raw garlic, only use one medium clove or 4 grams.
Storage instructions
Keep sealed airtight in the fridge. It will keep for weeks, or you can freeze it for longer storage. Once thawed, you have to blend it again to re-emulsify before using.

Nutrition

Serving: 20grams Calories: 92kcal Carbohydrates: 2g Protein: 0.2g Fat: 9g Saturated Fat: 1g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 8g Sodium: 93mg Potassium: 14mg Fiber: 0.2g Sugar: 1g Vitamin A: 10IU Vitamin C: 1mg Calcium: 8mg Iron: 0.1mg
Keywords:rosemary dressing, rosemary vinaigrette, salad dressing
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    5 from 2 votes (1 rating without comment)

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  1. Caroline says

    September 02, 2024 at 8:20 pm

    5 stars
    The temp and cooking time for the garlic was off for me. Needed to increase temp and more than double the cooking time for my oven. I increased the salt, and next time will decrease the lemon a touch.

    Reply
Charle Visser the chef.

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