Vinaigrette sauce with garlic
4 servings
40 minutes
Vinaigrette sauce with garlic is a delightful signature recipe where the freshness of herbs combines with the spicy sharpness of garlic and a light acidity of vinegar. Its roots can be found in traditional French cuisine, but the addition of garlic and parsley gives it a bold character. The taste is rich, with a pleasant balance of acidity, oil, and aromatic notes. This sauce perfectly complements cold fish, adding new flavor nuances, but also pairs wonderfully with vegetable salads, providing them freshness and depth. Its ease of preparation makes it versatile and indispensable in any gourmet's culinary arsenal.
1
Crush the garlic with salt in a mortar until it forms a paste. Transfer to a larger bowl and, constantly stirring with a fork, add vinegar, then gradually add oil.
- Garlic: 1 clove
- Salt: to taste
- Vinegar: 2 tablespoons
- Sunflower oil: 2 tablespoons
2
Finely chop the parsley. Add it to the sauce and refrigerate for 30 minutes. This sauce goes great with cold fish.
- Parsley: 5 g
