1 Tbsp of fresh minced garlic (~2 or 3 cloves)
1 cup of organic olive oil
1/3 cup of organic apple cider vinegar (we like Braggs or Thrive Market)
1 Tbsp Maille french dijon mustard
2 Tbsp fresh squeezed lemon juice
1 tsp of pink salt
How to prep
- Blend all ingredients together (or whisk together) until smooth.
Tips & tricks
If mixing together with a whisk (instead of a blender), first mix the apple cider vinegar, mustard, fresh lemon juice, garlic and salt together until all combined. To properly emulsify the dressing, continue to whisk while slowing adding-in the oil.
Emulsification = the process of blending together two liquids that do not typically bind together, such as oil and vinegar. To create an emulsified dressing — ie., one in which the oil and vinegar do not separate — add the oil slowly to the other liquid base in a slow, steady stream while continuously whisking.
Certain ingredients, such as Dijon mustard, assist to emulsify dressings.
Dressing can be stored in the fridge for up to a week. Pull out of the fridge 20 minutes before use to allow oil to liquify.
Should you prefer your dressing to be a bit on the sweeter side, add up to 1 Tbsp of monkfruit sugar.