Rosemary Vinaigrette With Lemon And Dijon (Video)

Rosemary vinaigrette with lemon and Dijon mustard is an easy to make everyday salad dressing you can use on salads, fresh or roasted vegetables, as well as meats and fish.

📝 Ingredients

• 4 g rosemary (leaves only)
• 120 g sunflower oil (or another neutral oil)
• 20 g olive oil (note 1)
• 22 g lemon juice (note 2)
• 24 g brown sugar (note 3)
• 20 g dijon mustard (note 4)
• 3 g salt
• 40 g water
• 20 g garlic (baked - note 5)

👨‍🍳 Instructions

1. 1Start by making the roasted garlic.
2. 2Wrap a whole head of garlic in foil and roast it in the oven at 180 °C or 356 °F for 30 minutes. If it needs longer because of the size of the garlic or your oven, then bake it until it’s soft. Once cooked, let it cool down and squeeze it into a blender jug.
3. 3Strip the rosemary leaves off the stalk and add that to the garlic.
4. 4Next, add the mustard, sugar, salt, lemon juice, and oils.
5. 5Start blending and slowly pour in the water.
6. 6Once blended, it will be smooth and the rosemary should be little bits of green running through the dressing.