Ingredients
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1 clove garlic, grated
1 tbsp. ketchup
1/2 tsp. finely grated lemon zest
2 tsp. fresh lemon juice
2 tsp. granulated sugar
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. Worcestershire sauce
Preparation
Step 1In a medium bowl, whisk together all ingredients until smooth and emulsified.
Garlic works with freshly cracked black pepper and Worcestershire to add some umami funk into the mix. If you’d prefer an even spicier version, add in a pinch of red pepper flakes to taste. Ketchup functions as the bridge between the salty and the fruity here to lead your taste buds straight to the lemony citrus and small addition of sugar. While red wine vinegar is plenty acidic on its own, adding lemon juice and zest will bring out the best in even a mediocre-quality vinegar. Letting this dressing sit for a half-hour before using will allow all these flavors to melt into each other. Use it to dress your spinach salad, as a dip for your French bread, or to add another layer of intrigue to your sautéed Brussels sprouts. This recipe yields about 3/4 cup and can keep in a clean jar for up to 1 week, refrigerated. If the oil and vinegar separate and solidify in the fridge, warm it up to room temperature and give it a vigorous shake to combine. Note that the flavor of the garlic will intensify as time goes on! Do you have another way you like to use your vinaigrette? Drop us a comment below and let us know!
