Greek vinaigrette
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Garlic and herbs warmed gently in olive oil, then whisked with red wine vinegar, mustard and maple syrup.
Ingredients
- 1/4 cup of good extra virgin olive oil
- 2-3 big cloves of garlic minced
- 1 teaspoon of fresh or dried oregano (I used dried)
- 1/2 teaspoon of fresh or dried rosemary (I used fresh)
- 1/2 teaspoon of fresh or dried basil (I used fresh)
- 1/2 teaspoon of stone ground mustard (or your favorite mustard)
- 2 teaspoons of real maple syrup or raw honey
- 1/8-1/4 cup of red wine vinegar (adjust according to your taste preferences)
- Sea salt to taste
- Cracked black pepper to taste
Equipment
- skillet
- whisk
Directions
- Peel and mince the garlic; pour the olive oil into a small skillet over low heat.
- Add the garlic, oregano, rosemary, and basil (chop any fresh herbs finely first). Warm for about five minutes, until fragrant but not bubbling.
- Take off the heat and let the infused oil cool.
- Mix with the mustard, maple syrup or honey, vinegar, salt, and pepper until emulsified (shake in a tight-lidded jar for about a minute, or whisk, or use an immersion blender).
Notes
Safety: garlic and herbs in oil carry a botulism risk; keep refrigerated and use within a few days.