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Home » Condiments » Black Garlic Vinaigrette

Black Garlic Vinaigrette

December 9, 2017 By Shannon @ Yup, it's Vegan 8 Comments

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Quick n’ easy recipe today! This probably comes as a surprise to nobody, but I initially bought black garlic as an impulse buy. Thankfully, I had an out-of-town visitor who happens to be an amazing cook, and after we sampled the black garlic on its own, he offered to make it into a black garlic vinaigrette.

An open jar of black garlic vinaigrette, garnished with red pepper flakes and dried oregano

When my friend presented his stunning dressing to me, I immediately became a fan of this unique ingredient. We enjoyed it with just some fresh salad greens that day, but over the course of that week I also slathered it on my avocado toast and roasted vegetables.

At that time I had no idea how black garlic was even made, harboring the common misconception that it’s a fermented food. I later learned that black garlic is prepared by very, very slowly (multiple days) cooking garlic at a super low temperature. This causes garlic’s natural sugars to break down and caramelize, producing a deep, savory, malty flavor.

Black garlic vinaigrette being spooned out of a clear glass jar

Months later I finally saw black garlic at the store again so I set out to recreate those flavors, and here we are. A beautiful dark purplish-brown-hued dressing with robust, complex flavor. It’s only a few ingredients more than a classic balsamic vinaigrette but it tastes absolutely special.

Aside from the black garlic itself, all of these ingredients here are pretty usual. This black garlic dressing uses a lot more oil than I would typically. I’m sure that a creamy cashew based version could also be delicious here, but I was looking for that silky olive oil texture this time around.

A ceramic plate arranged with a container of black garlic vinaigrette, fresh parsley, a raw shallot, and a handful of almonds, on a gray patterned background

My favorite way to use this black garlic salad dressing is on my winter vegetable barley bowls!

Black Garlic Vinaigrette | Yup, it's Vegan
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5 from 6 votes

Black Garlic Vinaigrette

A punchy vinaigrette featuring the sweet and malty flavor of black garlic.
Course Dressing, Salad, sauces
Cuisine dairy-free, gluten-free, nut-free, paleo, refined sugar-free, soy-free, vegan, vegetarian
Keyword black garlic dressing, black garlic vinaigrette
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 68kcal
Author Yup, it's Vegan

Ingredients

  • 1 head black garlic removed from the peel and finely chopped
  • 1 small clove fresh garlic minced
  • 1 tbsp finely-chopped shallot
  • 3 tbsp red wine vinegar plus more to taste
  • 2 tsp prepared mustard
  • 1/2 tbsp agave nectar (or sweetener of choice)
  • 6 tbsp olive oil plus more as needed
  • salt and pepper to taste

Instructions

  • In a blender or food processor, combine the black garlic, fresh garlic, and shallot, and blend as finely as possible. Add the red wine vinegar, mustard, and agave nectar, and again blend to combine.
  • Add olive oil in a steady stream, blending until smooth. Season with salt and pepper to taste (this will need plenty of salt), and add more oil if needed to reach the desired texture. After adding additional oil, check the seasoning one more time for salt, pepper, and acid.
  • Enjoy right away, or store in the fridge for up to a week or more. The mustard and black garlic help this dressing emulsify quite well, but if needed, shake/stir the dressing again before serving.

Notes

LOWER-FAT VERSION: I have it on good authority that you can substitute part of the olive oil with aquafaba (the cooking liquid from chickpeas or other beans) to make a lower-fat dressing.
NUTRITON: Serving size is approximate. Calories per tablespoon depend on the final amount of oil, vinegar, etc. used.
WHERE TO FIND BLACK GARLIC: Sometimes you just have to get lucky! Trader Joe's has been known to sell it at times. Other natural/specialty grocers tend to carry it seasonally. I've linked to black garlic on Amazon above, but note that the price online is WAY WAY higher (~$15 or more) than what I paid in the store (~$4).

Nutrition

Serving: 2tablespoons | Calories: 68kcal | Carbohydrates: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sugar: 1g

Shoutout to Wikipedia for explaining to me what black garlic really is!

Other recipes from the blog that highlight garlic:

Pumpkin Garlic Knots

One Pot Spicy Garlic Almond Butter Noodles

Kale, Garlic Scape and Walnut Pesto

Kale, Garlic Scape and Walnut Pesto | Yup, it's Vegan

Other delicious salad dressings:

Vegan Green Goddess Dressing

Vegan Caesar Salad Dressing

Filed Under: Condiments, Salad Tagged With: gluten-free, grain-free, nut-free, paleo, quick, refined sugar-free, soy-free

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Comments

  1. Leanne Brawner says

    August 20, 2020 at 15:44

    Made this… YUM!!! I love the flavor of the black garlic so much that I tripled it, so I didn’t need any additional sugar. Used dijon as my mustard. Thanks for the recipe! I’ll never buy a bottle again.

    Reply
  2. Sarah W says

    June 19, 2020 at 10:32

    5 stars
    Lovely ingredients and I can’t wait to try! Been obsessed with black garlic for a while now! Unfortunately, Trader Joe’s Black Garlic is processed in Japan. Black Garlic North America makes theirs from garlic grown in North America and make it in Wisconsin. And they’ve got certified organic. (I see their 2-bulb bags in Wisco co-ops). They sell 4 bulbs of black garlic with free shipping on their site for $12 (4+oz for $12 vs Trader Joes 1+ oz for $3) Pretty good price comparison considering quality and origin. Just don’t buy the bulk bags on Amazon and you’re good to go 🙂 (unless you are like me and want a ton of the stuff – even then I just buy the peeled cloves straight from their site because it is so much more convenient than the sticky bulbs I gotta peel) haha! 🙂 Or, if you are super patient you can just make the stuff, though I haven’t tried to yet! LOL!

    Reply
  3. Josh says

    December 4, 2019 at 13:47

    5 stars
    I’m an aspiring chef in culinary school and I used your recipe adapting slightly and my chef instructor loved it.

    Reply
    • Shannon @ Yup, it's Vegan says

      December 4, 2019 at 17:06

      Hey Josh, thanks for letting me know, I’m so glad to hear that!

      Reply
  4. Anne Lemieux says

    May 12, 2019 at 15:22

    5 stars
    Just made this wonderful condiment. Put it on undressed coleslaw shavings….Made a wonderful tangy coleslaw. Three are so many things I can think to use this on.

    Reply
  5. Deb says

    April 23, 2018 at 07:07

    5 stars
    Wonderful flavor.

    Reply
  6. Sabina Wilson says

    April 16, 2018 at 07:52

    5 stars
    Very nice…we have been doing a version of this dressing for over 10 years. We use in on many different foods.

    Reply
  7. Megala says

    December 10, 2017 at 05:47

    5 stars
    Beautiful vinaigrette ! Love its brown color !!

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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