How to Make Lavender Vinaigrette at Home
Lavender vinaigrette is a simple, flavorful dressing that pairs well with salads, vegetables, and even grilled meats. Here's a quick guide to making it:
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Ingredients:
- ½ cup extra virgin olive oil
- ¼ cup lavender vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small clove garlic, minced
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper
- Optional: dried lavender blossoms or fresh herbs like thyme
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Tools:
- Mixing bowl, whisk, measuring cups/spoons, and a glass jar for storage.
Steps:
- Mix vinegar, mustard, honey, lemon juice, salt, and pepper in a bowl.
- Add garlic and let sit for 5 minutes.
- Slowly whisk in olive oil until smooth.
- Taste and adjust seasoning. Let rest for 15 minutes before serving.
Store in a glass container in the fridge for up to 2 weeks, shaking before each use. Use it on salads, grilled veggies, or as a marinade!
Required Ingredients and Tools
Main Ingredients
To make a great lavender vinaigrette, you'll need the following ingredients:
Base Ingredients:
- ½ cup Extra Virgin Olive Oil (suggested: Big Horn Olive Oil's Estate Reserve Ultra Premium EVOO)
- ¼ cup Lavender Vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Optional Add-Ins:
- 1–2 teaspoons dried lavender blossoms
- ½ teaspoon fresh herbs like thyme or oregano
Once you've got the ingredients, it's time to grab your tools.
Equipment Needed
Basic Tools:
- A mixing bowl
- Whisk or fork for blending
- Measuring spoons and cups
- Fine-mesh strainer (useful if working with fresh lavender)
- Glass jar or bottle with a tight lid for storing
- Metal Gravity Pour Spout ($5.99 at Big Horn Olive Oil) for easy and precise pouring
Optional Tools:
- Small food processor or immersion blender for an extra smooth texture
- Funnel and a storage container (like a glass jar or bottle with a lid)
- Glass cruet for serving
You don’t need anything fancy - most of these are standard kitchen items.
Making the Vinaigrette
Mixing Base Ingredients
Start with room-temperature ingredients for the best results. In a medium bowl, combine ¼ cup lavender vinegar and 1 tablespoon Dijon mustard. The mustard helps keep your vinaigrette mixed and smooth. Add 1 tablespoon honey, or use maple syrup if you'd prefer a vegan option, and whisk until everything is fully blended.
Next, add 1 tablespoon fresh lemon juice to brighten the flavor. Season with ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Once mixed, you're ready to layer in more flavors.
Adding Flavors
Stir in minced garlic and let the mixture sit for about 5 minutes so the garlic can infuse. If you have Big Horn Olive Oil's Estate Reserve Ultra Premium EVOO, its fruity notes work especially well with lavender. Gradually drizzle in ½ cup olive oil while whisking continuously to create a smooth blend.
Blending the Dressing
When all the ingredients are combined, it's time to fully blend the vinaigrette. You can choose one of these methods:
- Whisk by Hand: Whisk vigorously for about 2 minutes until the vinaigrette thickens slightly and has a uniform, creamy texture.
- Use a Blender: Transfer the mixture to a food processor or use an immersion blender. Blend in short bursts for around 30 seconds until smooth and emulsified.
After blending, taste and tweak the seasoning. You can add more honey, salt, lemon juice, or vinegar if needed. If the vinaigrette is too thick, whisk in a teaspoon of warm water. If it’s too thin, add a little more olive oil.
Let the vinaigrette rest for 15 minutes to allow the flavors to meld and the garlic to fully infuse. Before serving, give it a quick whisk to ensure everything is well mixed.
How to Make Homemade Salad Dressings and Vinaigrettes
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Recipe Variations and Uses
Expand your options in the kitchen with these simple tweaks and serving ideas.
Flavor Adjustments
Want to tweak the taste? Add an extra teaspoon of honey or swap it for agave nectar if you prefer. For a sharper tang, mix in another tablespoon of lemon juice or a splash of Big Horn Olive Oil's Traditional Balsamic Vinegar. These small changes can make a big difference.
Ways to Use
This dressing isn’t just for salads. Drizzle it over grilled asparagus or zucchini for a flavorful finish. It also works as a marinade - coat chicken breasts and let them sit in the fridge for 2–4 hours before cooking.
Looking for more ideas? Toss it with warm steamed green beans, or pair it with seafood like pan-seared scallops or grilled shrimp. Feeling adventurous? Try it over a watermelon and feta salad or drizzle it on roasted baby potatoes for a unique twist.
Storage Tips
Proper Storage
Keep your lavender vinaigrette in an airtight glass container. Glass helps prevent reactions with the acidic ingredients and maintains the dressing's delicate flavors. Refrigerate it right away. If you're making a large batch, divide it into smaller portions to reduce air exposure. This simple step helps preserve the quality.
Storage Duration
For the best flavor, use the vinaigrette within two weeks. It can stay safe for up to a month when kept refrigerated. According to Big Horn Olive Oil, olive oil should ideally be used within 9 months of its crush date.
Remember to shake or stir before each use, as the oil and vinegar will naturally separate over time.
Replace the vinaigrette if you notice any of these signs:
- Off smell: Rancid or unusual odors.
- Visual changes: A cloudy look or persistent separation.
- Taste alterations: Flavors that seem dull or unpleasant.
Summary
Make your dishes stand out with homemade lavender vinaigrette. Using top-quality ingredients, like Big Horn Olive Oil's Ultra Premium EVOO, can elevate the flavor. The key lies in precise measurements and proper technique.
Here are a few essential tips for creating the perfect dressing:
- Get the Ratio Right: Start with a 3:1 oil-to-vinegar ratio and tweak it to suit your taste. This gives you a great base to highlight lavender's subtle floral flavor.
- Let It Rest: Allow the vinaigrette to sit for 15 minutes before serving to let the flavors meld.
- Choose the Best Ingredients: Use culinary-grade lavender and high-quality olive oil for the best results.
If the dressing separates, simply whisk it again. For a milder lavender flavor, mix in Big Horn's Traditional Balsamic Vinegar.
"Proper infusion technique reduces prep time by 40% while maintaining optimal flavor profiles", according to Twin Flame Lavender Farm's 2023 production data.
Store your vinaigrette in an airtight glass container in the refrigerator at 40°F (4°C) for up to 7 days. Follow these tips to enjoy a consistently delicious and well-balanced lavender vinaigrette.
FAQs
Can I substitute regular vinegar for lavender vinegar when making lavender vinaigrette? How will it change the flavor?
Yes, you can use regular vinegar instead of lavender vinegar, but it will alter the flavor profile of the vinaigrette. Lavender vinegar adds a delicate floral note that enhances the overall taste, making it unique and aromatic. Using regular vinegar, such as white wine or apple cider vinegar, will result in a more traditional tangy flavor without the subtle lavender essence.
If you're looking to replicate the floral hint, consider adding a small amount of dried or fresh lavender to the regular vinegar and letting it infuse for a few hours before using. This can help capture some of the lavender's signature aroma and taste.
What are some creative ways to use lavender vinaigrette besides salads?
Lavender vinaigrette can add a unique flavor to a variety of dishes beyond just salads. Here are a few ideas to inspire you:
- Marinades: Use it as a marinade for chicken, fish, or tofu to infuse a subtle floral aroma.
- Roasted Vegetables: Drizzle over roasted vegetables like carrots, sweet potatoes, or zucchini for a touch of elegance.
- Grain Bowls: Toss it with quinoa, farro, or couscous, along with fresh herbs and veggies, for a light yet flavorful meal.
- Cheese Pairings: Serve it as a dipping sauce or drizzle over soft cheeses like goat cheese or brie for a sophisticated appetizer.
Experimenting with lavender vinaigrette can bring a fresh, aromatic twist to your everyday dishes!
How can I create a balanced lavender vinaigrette without Big Horn Olive Oil's Estate Reserve Ultra Premium EVOO?
To achieve a well-balanced lavender vinaigrette without Big Horn Olive Oil's Estate Reserve Ultra Premium EVOO, focus on using high-quality ingredients that complement the lavender flavor. Start with a mild, high-quality extra virgin olive oil and pair it with lavender vinegar for a floral, tangy base.
For balance, adjust the ratio of oil to vinegar (typically 3:1, oil to vinegar) and add a touch of sweetness, like honey or maple syrup, to offset the acidity. Season with salt and freshly ground black pepper, and consider adding a hint of Dijon mustard for extra depth. Taste as you go to ensure the flavors harmonize perfectly.