Garlic French Vinaigrette

Yield: Makes about 1/2 cup

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



In a small saucepan, boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it.

In a bowl, mash the garlic to a paste and whisk in the cream, mustard, lemon juice, and salt and pepper to taste. Whisk until the mixture is thickened slightly. Add the oil, drop by drop, whisking vinaigrette until it is emulsified.

Recipe by Dana Ames

Source: PCC Natural Markets Taste of Nations 1999 Cookbook

Learn more about our recipes. View guidelines »

More about: cream, mustard


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login