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–+ servings
Rosemary vinaigrette in a glass jar.
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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
roasted garlic 15 minutes
Total Time 20 minutes
Servings 15 portions
Course Condiments, Dressings, Sauces
Cuisine European, French

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

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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