Once I 'staged' or interviewed at a restaurant in Phoenix, AZ where the dressings for the vegetables were as simple as this one. I was amazed. Typically, sauces and dressings have an intricate method of preparation, but at this place, all the dressings followed this exact same method and principle - a few ingredients, simple, and straightforward. I loved that. It made sense to recreate this dressing and share it with the world. I hope you enjoy it.
How to Make Champagne-Garlic Vinaigrette
This incredibly simple vinaigrette can be made for any kind of lifestyle, but if you are in a keto diet, this recipe is a perfect addition to your day to day meal prep. It doesn't take much time and this recipe yields tons of flavor and healthy fats.
- ⅓ cup champagne vinegar
- ¼ cup olive oil
- ¾ cup grape seed oil
- 3 garlic, grated or minced
- 1 tablespoon shallots, minced
- 1 teaspoon honey
- 1 teaspoon thyme, fresh (optional)
- Pinch of Kosher salt and black pepper
- Cutting board
Step One: Mince Shallots and Garlic
Using a sharp knife and a cutting board, mince the shallots and grate garlic into a same bowl.
Step Two: Add to a Bowl, Whisk, Store
Add all other ingredients into the bowl and whisk to incorporate. There won't be an emulsified look when whisking this way.
If you'd like to emulsify this vinaigrette, add all ingredients except for oil into a blender and blend starting slow over a medium speed. Then emulsify oil by slowly adding it into the blender.
Season and store in a container in the fridge.
How To Store
For optimal freshness, remake this sauce every 3-4 weeks. Since vinaigrettes have two components that most bacteria dislike - oil and acid (vinegar) - these are not optimal for bacterial growth. However, in order to maintain freshness, store in an airtight container/bottle in the refrigerator. Remake every 2-3 weeks, ideally.
This sauce is the perfect pairing to your weekly keto meal prep.
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