homemade french salad dressing with olive oil and garlic recipe

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The Best homemade french salad dressing with olive oil and garlic recipe

I started making my own French dressing a few years back because I got tired of reading the label on the bottled kind and not recognizing half of what was in it. Olive oil, garlic, vinegar, a little mustard, and a few pantry spices are all this takes. It comes together in about five minutes in a jar, and once you make it a couple of times you can do it without measuring anything. The garlic is what makes it, in my opinion. Fresh minced garlic gives it a bite that the shelf stable stuff just does not have.

My kids are picky about salad, which is putting it mildly, but they will eat it when this dressing is on it. My oldest calls it the garlic dressing and asks for it on cucumber slices and even on plain lettuce, which I count as a win. I make a jar on Sunday and it gets us through the week of lunches and quick dinners. It works on a big salad for a cookout or holiday table just as well as it works on a Tuesday night bowl of greens with whatever vegetables are in the fridge, so I stopped buying the bottled version entirely.

There is also the practical side of it. Olive oil brings healthy monounsaturated fat to the table, and garlic has been a kitchen staple for its flavor and its long history of use for everyday wellness. I am not going to make big promises about what a salad dressing will do for you, but I do feel better serving my family something made from real ingredients I chose myself. It keeps in the fridge for about a week, and honestly, it rarely lasts that long around here.

Homemade French Salad Dressing with Olive Oil and Garlic

4.6 from 1766 votes

A bright, garlicky vinaigrette made with extra-virgin olive oil, red wine vinegar, and a touch of Dijon for body. It whisks together in about 10 minutes and keeps in the fridge all week.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dressing

3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tbsp fresh lemon juice
1 clove garlic, finely minced or grated
1 tsp Dijon mustard
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper

Optional Add-Ins

1 tsp honey or maple syrup
1 small shallot, minced (about 1 tbsp)
1 tbsp chopped fresh parsley, tarragon, or chives
2 tbsp crumbled blue cheese

👨‍🍳Directions

1Grate the garlic clove on a Microplane or mince it as finely as you can, then add it to a medium bowl. Scrape the bowl often so the garlic breaks down into a paste rather than sitting in chunks.
2Add the red wine vinegar, lemon juice, Dijon mustard, salt, and pepper to the garlic. Whisk for about 30 seconds, until the salt dissolves and the mustard is fully blended in with no streaks.
3Rest the whisk against the side of the bowl and pour the olive oil in a very slow, thin stream while whisking constantly. Keep the stream steady and the whisk moving so the oil beads into the vinegar instead of pooling on top.
4Continue whisking for another 20 to 30 seconds once all the oil is in. The dressing should turn glossy, pale, and slightly thickened, and it will cling lightly to the whisk.
5Taste and adjust. Add another pinch of salt if it tastes flat, a squeeze more lemon if it needs brightness, or the honey if the vinegar bites harder than you like. Whisk in any optional shallot, herbs, or blue cheese now.
6Pour into a jar with a tight-fitting lid and let it sit at room temperature for 20 to 30 minutes so the garlic mellows and the flavors settle. Shake well before each use, since the emulsion will separate as it stands.

🔧Equipment

Medium mixing bowl
Balloon whisk
Glass jar with a tight-fitting lid
Microplane grater or garlic press
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 0g

📝Notes

Storage: Keep the dressing in a sealed jar in the refrigerator for up to 5 days. Olive oil solidifies when cold, so let the jar sit on the counter for 10 minutes and shake hard before serving. Tips: Use a vinegar you actually like on its own, since the flavor carries straight through. If your garlic is harsh, steep the minced clove in the vinegar for 10 minutes and strain it out before whisking in the oil. For a looser dressing that drizzles easily over delicate greens, whisk in a tablespoon of cold water at the end. Make a double batch in a lidded jar and shake instead of whisking; just add the oil in three or four additions and shake hard between each one.

Watch Video Of How Homemade French Salad Dressing with Olive Oil and Garlic Works

This homemade French salad dressing with olive oil and garlic takes about five minutes to stir together and uses ingredients you probably already have in your pantry. It tastes fresh, comes together fast, and pleases a crowd, which is exactly why I keep it in rotation for family gatherings and last minute dinners alike. Make a jar before your next cookout or holiday meal and you will see how easily it disappears.

❓ Frequently Asked Questions About French Salad Dressing with Olive Oil and Garlic

1. Can I make this garlic and olive oil French dressing ahead of time?

Yes. It keeps well in a sealed jar in the refrigerator for up to a week. The garlic grows stronger the longer it sits, so taste before dressing a salad and add a splash more vinegar or oil if the flavor feels too sharp. Shake well before each use, since olive oil and vinegar separate naturally.

2. Why did my dressing separate or turn thick instead of staying pourable?

Separation is normal for a vinaigrette-style dressing made with olive oil and garlic, and a quick shake brings it back together. If yours turned thick or cloudy, it likely emulsified from whisking too hard or from using cold ingredients. Let the dressing sit at room temperature for a few minutes and whisk gently rather than vigorously.

3. How much garlic should I use, and can I swap in garlic powder?

One small clove, finely minced or grated, gives a noticeable but balanced garlic flavor in a batch that dresses four to six salads. Add a second clove if you want it bolder. Garlic powder works in a pinch: use about a quarter teaspoon in place of a fresh clove, and let the dressing rest 10 minutes so the flavor can bloom.

4. What kind of olive oil works best for this dressing?

A good everyday extra virgin olive oil gives the best flavor, since the oil is not cooked and its taste comes through directly. Save peppery, expensive finishing oils for drizzling and use a smooth, mid-range bottle here. If the dressing tastes bitter, the oil is likely the cause, so try a milder variety.

5. How long does homemade French dressing last, and does the raw garlic matter?

Refrigerated in a clean jar, the dressing stays fresh for about five to seven days. Fresh garlic in oil is the reason to keep it cold and to stick to that window rather than stretching it further. Discard the dressing if it smells off, looks cloudy in a way shaking will not fix, or has been left at room temperature for more than two hours.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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