If you’re looking for a salad dressing with extra oomph, this easy black garlic vinaigrette is one of our favorites. It’s thick and creamy with a tangy, rich umami flavor. Mashed black garlic is the secret ingredient in this simple, 5-minute dressing, that will have your diners trying to figure out what that flavor is.
I first tried black garlic when I was visiting my friend, Nola, in Colrado. She took me to the farmer’s market in Golden and there was a vendor selling black garlic in jars. I’d heard of it before, but hadn’t tried it, so I immediately snapped up a jar.
Back in Florida, I enjoyed the soft, black allium spread on crostini and rolls and as a lip-smacking sauce for steaks and veggies. In fact I was so hyper-focused, I decided to make my own black garlic in the Instant Pot. It took longer than I had expected, but the results were just like what I’d had in Colorado.
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What is black garlic?
Black garlic is a mild, funky, ingredient made from plain old garlic that’s kept at a precise temperature and humidity level for weeks or even months. Under these conditions, garlic transforms (due to the Maillard effect) from a sharp, pungent allium to a softer, sweeter ingredient with more depth and less sting than its fresh counterpart.
It’s sticky and spreadable, with a flavor that’s reminiscent of tamarind but with an umami savoriness.
Where can I get black garlic?
If you’re more of an “instant gratification” kind of person and don’t want to sit around for weeks for garlic to ferment, look for it at Trader Joe’s, Whole Foods or other specialty food grocers. Of course you can always find it online as well {affiliate link}.
What’s so great about it?
Black garlic elevates everything you add it to, adding a slightly sweet, sour, glutamate quality to your favorite dishes. The fermented garlic coats your tongue and lingers on the back of your palate, insisting that you notice it.
In this vinaigrette, the tender black garlic adds depth and adds richness to the dressing. It’s also a quick and easy garlic vinaigrette that comes together in 5 minutes.
Ingredients for Black Garlic Vinaigrette
- Whole Cloves of Black Garlic or Black Garlic Paste
- Dijon Mustard
- Kosher Salt
- Fresh Ground Black Pepper
- Red Wine Vinegar
- Extra Virgin Olive Oil
The only unusual ingredient for this simple vinaigrette is the black garlic. The rest is probably already in your pantry.
Why you’ll love this recipe
You might think homemade salad dressing is complicated to make, or a hassle to assemble. You’d be wrong.
This “recipe” takes 5 minutes to prepare and it’s the epitome of “chef-y”. After all, you get to mash and whisk like a pro with mouthwatering results.
Trust me… you whip up this black garlic vinaigrette in front of a company of friends and they’ll be all, “Wow! I didn’t know you could COOK“.
How to make homemade black garlic dressing
- Place several large cloves (about 4-5) of black garlic on a cutting board or work surface.
- Use the tines of a fork to mash the allium into a fine paste and transfer the garlic paste to a small bowl.
- Add the dijon mustard, kosher salt and black pepper.
- Pour in the red wine vinegar and olive oil and whisk until the dressing is thick and emulsified.
- Store in a glass jar in the refrigerator for up to 2 weeks.
Pro-Tips
I use equal parts dijon mustard and mashed black garlic for this vinaigrette. The dijon emulsifies the dressing and makes it thick and creamy. If you want a more pronounced black garlic flavor, cut the dijon by half and increase the mashed garlic by one or two cloves. It may not blend as smoothly, but you’ll get a more intense fermented garlic flavor.
FAQ’s
Absolutely. This recipe makes about half of a cup dressing, but it scales easily for larger or smaller yields.
Keep the dressing in a well sealed container or glass jar with a tight fitting lid for up to two weeks. Note: After resting, the vinaigrette may separate. Just shake it in the jar or re-whisk to emulsify it again.
Yes. In fact, black garlic has even more healthful qualities than regular garlic does. Check out this Healthline article for all the details.
What goes with black garlic vinaigrette?
Of course you’ll want to drizzle this on your favorite green salad, tomato salad or cucumber salad, but feel free to drizzle the vinaigrette on anything that could benefit from a tangy, umami kick.
We like it with:
- Blanched Green Beans.
- Tossed with hot boiled potatoes and fresh parsley for a unique warm potato salad.
- Toss with Steamed Asparagus for a simple side.
- Drizzled Over Grilled Steaks, Chops, or Chicken with a sprinkle of parsley.
- Used as a dip for raw crudité and veggies.
- Drizzle on grilled, steamed or baked fish and seared scallops.
- Use in place of other dressings in rice or whole grain salads.
More homemade vinaigrettes and dressings you’ll love:
- Creamy Garlic Dressing
- Champagne Vinaigrette
- Creamy Lemon Poppyseed Dressing
- Lush Anchovy Vinaigrette
- Thick Chunky Blue Cheese Dressing
- Curried Mango Salad Dressing
- Homemade Buttermilk Ranch
- Easy Russian Dressing
- Parmigiano Reggiano Buttermilk Dressing
- Easy Caesar Dressing (no raw egg)
- Lemon Herb Buttermilk Dressing
Black Garlic Vinaigrette
Ingredients
- 1 tablespoon black garlic about 3-4 cloves, peeled
- 1 tablespoon dijon mustard
- 2 tablespoons red wine vinegar
- 6 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
- Place the garlic on a cutting board and use the tines of a fork to mash the garlic into a fine paste. Transfer to a small bowl.
- Add the dijon mustard, red wine vinegar, olive oil, salt and pepper and whisk until the dressing is emulsified.
- Enjoy.
Recipe Video
Nutrition
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How lucky was I to be gifted a jar of black garlic! Perfect in this vinaigrette! Evoked delighted oohs from my guests!