Black Garlic Vinaigrette and Salad Dressings

Salad dressing is where black garlic quietly proves its value. Raw garlic in a vinaigrette can dominate; black garlic deepens the whole dressing without announcing itself. The result is a more complex, better-rounded sauce that works with a wider range of salads and doesn't leave garlic on your breath for hours.

Recipe 1: Classic Black Garlic Vinaigrette

A direct upgrade of the standard French vinaigrette. Same ratio, substituting black garlic for raw.

Ingredients (makes ~120ml, serves 4-6)

• 3 cloves black garlic (or 1 tsp black garlic paste)
• 2 tbsp red wine vinegar or sherry vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup
• 6 tbsp extra virgin olive oil
• Salt and black pepper

Instructions

1. Mash black garlic cloves to a smooth paste using a fork or the flat of a knife.
2. Combine paste, vinegar, mustard, and honey in a small bowl or jar. Whisk to combine.
3. Slowly drizzle in olive oil while whisking, or add all at once to a jar and shake vigorously.
4. Season with salt and pepper. Taste and adjust acidity with more vinegar or sweetness with more honey.

Best paired with

Bitter greens (radicchio, endive, frisee), roasted beet salad, grain salads, lentils. The sweetness of black garlic balances bitter leaves particularly well.

Recipe 2: Black Garlic Sesame Dressing

An Asian-inflected dressing that works on noodle salads, shredded chicken, cucumbers, or alongside anything grilled. Particularly good as a sauce for cold chicken thighs served at room temperature.

Ingredients (makes ~120ml)

• 3-4 cloves black garlic
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil
• 1 tsp ginger, freshly grated
• 1 tsp honey
• Optional: 1 tsp chili oil or a pinch of chili flakes

Instructions

1. Blend all ingredients in a small blender or food processor until smooth. Alternatively mash garlic, then whisk everything together.
2. Taste - adjust soy for saltiness, vinegar for sharpness, honey for sweetness.
3. Thin with 1-2 tbsp water if needed.

Best paired with

Noodle salads, cucumber and sesame salads, shredded cabbage, cold chicken, steamed broccoli.

Recipe 3: Creamy Black Garlic Dressing

A thicker, richer dressing - closer to a Caesar or ranch in texture. Works as both a salad dressing and a dipping sauce.

Ingredients (makes ~150ml)

• 4-5 cloves black garlic
• 60g Greek yogurt or sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• Salt and pepper

Instructions

1. Blend black garlic with lemon juice until smooth.
2. Whisk in yogurt, mayonnaise, olive oil, and Worcestershire.
3. Season and adjust consistency - add water if too thick for dressing use.

Best paired with

Romaine, wedge salads, roasted vegetables, as a dip for crudites or alongside baked zucchini fritters.

Nutrition per 2 tbsp serving

• Classic vinaigrette: ~95 kcal, 10g fat, 1g carbs
• Sesame dressing: ~65 kcal, 6g fat, 2g carbs
• Creamy dressing: ~75 kcal, 7g fat, 2g carbs

Storage

All three keep refrigerated for up to 1 week. The creamy version may thicken in the fridge - thin with a splash of water before use. Shake or whisk before each use, as the oil will separate.

Meal Prep Notes

Any of these dressings can be batch-made on a Sunday and used through the week. The sesame dressing doubles as a noodle sauce and a marinade - make double if you'll be using it across multiple applications. For a full inventory of black garlic uses, including sauces for cooked proteins, see the complete black garlic guide.