Lemony-Ginger Vinaigrette


I’m on a mission to make a ginger-y vinaigrette, so I created with this recipe this week to enjoy on our Veggie Snacks.  It is tasty, but I’m not yet satisfied, so I’ll keep tinkering  🙂

  •  1/2 of a yellow or white onion, diced
  • 1 tsp. olive oil
  • 1/4 tsp. salt

Heat olive oil in small sauté pan and add onion and salt. Cook on low heat until onion is translucent.

  • 2 Tbsp. grated ginger (approx two, 2″ pieces of ginger, peeled)
  • 3 small garlic cloves, grated

Add to onion and cook for about 3 or 4 more minutes on low, stirring frequently. Ginger and garlic, both, scorch easily.

  • 1/4 cup lemon juice (juice from 1 large lemon)

Add and immediately remove pan from heat, so as not to reduce the lemon juice

Put all ingredients into blender or food processor, or container in which you can use immersion-blender to puree.

  • 1/8 cup apple cider vinegar (I made this last-minute change after I had snapped the picture above. If you prefer white balsamic vinegar, by all means use it. It occurred to me that the apple cider vinaigrette might bring-out the ginger flavor more, and the natural sweetness might balance the acidity of the lemon)
  • 1/4 cup olive oil
  • 1/4 tsp. salt

Add to the other ingredients, and then puree.

Taste, and adjust seasoning and consistency to your taste (more lemon juice, vinegar, oil, salt, etc.)


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