Black Garlic Vinaigrette
Savory-sweet black garlic vinaigrette with pomegranate molasses, lemon, and olive oil. Quick blender or whisk method and storage tips.
Every cook wants that ingredient that leaves dinner guests debating what it could possibly be! Black garlic purée is just that: a pure savory-sweetness that lends its magic to salad dressing, mashed potatoes, tomato sauce, and dips.
Submitted by: kate from milwaukee, wi
- Black garlic adds a sweet, umami-rich depth that lifts salads, veggies, and dips.
- Blend black garlic, pomegranate molasses, lemon juice, olive oil, salt, and pepper; mash cloves if whisking.
- Store refrigerated up to 5–7 days or freeze in ice cube trays for longer use.
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Preparation Instructions:
Puree everything together in a food processor or with an immersion blender.
You can also whisk these ingredients together, but if you are using black garlic cloves, mash them into a paste first.
If using black garlic puree, 1 teaspoon is roughly equivalent to one clove.
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Frequently Asked Questions
What is black garlic?
Black garlic is fresh garlic aged at low heat and humidity until the cloves darken and soften. The process creates a sweet, savory, umami flavor and a paste-like texture.
How do I make this black garlic vinaigrette?
Combine 2 black garlic cloves, 3 tablespoons pomegranate molasses, 3 tablespoons fresh lemon juice, 1/2 cup extra virgin olive oil, and salt and pepper to taste. Puree in a food processor or with an immersion blender. If whisking, mash the cloves into a paste first.
Can I use regular or roasted garlic instead of black garlic?
Raw garlic is much sharper and will change the dressing. Roasted garlic is a closer substitute because it is sweeter and softer, but it still tastes different from black garlic. Start with one small roasted clove and adjust to taste.
What can I use instead of pomegranate molasses?
Use a balsamic reduction or good balsamic vinegar mixed with a little maple syrup or honey. Tamarind concentrate or date syrup are other options. Each substitute will alter the final flavor.
How long does the vinaigrette keep and how should I store it?
Keep the vinaigrette in a sealed jar in the refrigerator for about 5 to 7 days. For longer storage, freeze portions in an ice cube tray for up to 3 months and thaw as needed.
How can I adjust the sweetness, acidity, or richness?
Increase pomegranate molasses for sweetness, more lemon juice for brightness, or add extra oil to mellow and round the dressing. Taste and tweak in small amounts until balanced.
How much black garlic puree equals one fresh clove?
About 1 teaspoon of black garlic puree equals one black garlic clove. Use that conversion when swapping between purée and whole cloves.
Is this dressing vegan and gluten free?
Yes. The recipe is naturally vegan and gluten free, provided your pomegranate molasses or any substitutes contain no additives. Always check labels if you need strict certifications.
What is black garlic?
Black garlic is fresh garlic aged at low heat and humidity until the cloves darken and soften. The process creates a sweet, savory, umami flavor and a paste-like texture.
How do I make this black garlic vinaigrette?
Combine 2 black garlic cloves, 3 tablespoons pomegranate molasses, 3 tablespoons fresh lemon juice, 1/2 cup extra virgin olive oil, and salt and pepper to taste. Puree in a food processor or with an immersion blender. If whisking, mash the cloves into a paste first.
Can I use regular or roasted garlic instead of black garlic?
Raw garlic is much sharper and will change the dressing. Roasted garlic is a closer substitute because it is sweeter and softer, but it still tastes different from black garlic. Start with one small roasted clove and adjust to taste.
What can I use instead of pomegranate molasses?
Use a balsamic reduction or good balsamic vinegar mixed with a little maple syrup or honey. Tamarind concentrate or date syrup are other options. Each substitute will alter the final flavor.
How long does the vinaigrette keep and how should I store it?
Keep the vinaigrette in a sealed jar in the refrigerator for about 5 to 7 days. For longer storage, freeze portions in an ice cube tray for up to 3 months and thaw as needed.
How can I adjust the sweetness, acidity, or richness?
Increase pomegranate molasses for sweetness, more lemon juice for brightness, or add extra oil to mellow and round the dressing. Taste and tweak in small amounts until balanced.
How much black garlic puree equals one fresh clove?
About 1 teaspoon of black garlic puree equals one black garlic clove. Use that conversion when swapping between purée and whole cloves.
Is this dressing vegan and gluten free?
Yes. The recipe is naturally vegan and gluten free, provided your pomegranate molasses or any substitutes contain no additives. Always check labels if you need strict certifications.
I made this vinaigrette yesterday using your Black Garlic Puree instead of cloves of black garlic. The only other change I made was to add a small, very finely chopped shallot. It took quite a while to get the molasses and garlic to break-up, but eventually I had a nice even emulsion. Yes, the olive oil did solidify in the fridge, so I had to set it out to warm up before using it. It’s very tasty on my salad and I’d bet it would be delish drizzled on crusty bread, or over mashed taters, or roasted carrots, any number of things. Thanks for the terrific recipe.
Oh WOW! Love this. Thank you, Bonnie