How to make a lavender vinaigrette dressing?

A lavender vinaigrette is a fantastic way to add a sophisticated, aromatic touch to your salads. It's light, refreshing, and pairs particularly well with greens, goat cheese, berries, and even grilled chicken or fish. The key is to infuse the lavender gently and use it in moderation.

Here are two methods for making a lavender vinaigrette: one using a pre-made lavender-infused oil (which you can make using the recipe I previously provided), and another for infusing directly during the dressing preparation.

Method 1: Quick Lavender Vinaigrette (Using Pre-Infused Lavender Olive Oil)

This is the fastest method if you already have lavender-infused olive oil on hand.

Yields: Approx. ¾ cup (enough for 4-6 servings) Prep time: 5 minutes

Ingredients:

• ½ cup (120ml) lavender-infused extra virgin olive oil (made with culinary lavender)

• 2 tablespoons (30ml) white wine vinegar or apple cider vinegar (for a brighter tang) OR fresh lemon juice (for a sharper, citrusy note)

• 1 teaspoon Dijon mustard (optional, but helps emulsify and adds depth)

• 1 teaspoon honey or maple syrup (optional, balances flavors and adds a touch of sweetness)

• ¼ teaspoon salt (or to taste)

• ⅛ teaspoon black pepper (or to taste)

Instructions:

1. Combine Ingredients: In a small bowl or a jar with a tight-fitting lid, combine the lavender-infused olive oil, vinegar (or lemon juice), Dijon mustard (if using), honey/maple syrup (if using), salt, and pepper.

2. Emulsify:

   • Bowl Method: Whisk vigorously until all ingredients are well combined and the dressing is emulsified (thickened and uniform).

   • Jar Method: Place the lid on the jar and shake vigorously until well combined and emulsified.

3. Taste and Adjust: Taste the vinaigrette and adjust seasonings as needed. You might want more salt, pepper, a bit more tang (vinegar/lemon), or a touch more sweetness.

4. Serve: Use immediately or store in an airtight container in the refrigerator for up to 1 week. Shake well before each use, as the oil and vinegar may separate.

Method 2: Lavender Vinaigrette (Direct Infusion - Slightly Longer Prep)

This method infuses the lavender directly into the vinegar and/or oil component during the dressing preparation.

Yields: Approx. ¾ cup (enough for 4-6 servings) Prep time: 10 minutes Infusion time: 15-30 minutes (or longer for cold infusion)

Ingredients:

• ½ cup (120ml) extra virgin olive oil (not pre-infused)

• 2 tablespoons (30ml) white wine vinegar or apple cider vinegar

• 1 teaspoon culinary-grade dried lavender buds

• 1 teaspoon Dijon mustard (optional)

• 1 teaspoon honey or maple syrup (optional)

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

• Optional: 1 clove garlic, minced very finely, or 1 teaspoon lemon zest

Instructions:

1. Infuse Lavender in Vinegar: In a small, heatproof bowl, combine the white wine vinegar and the culinary-grade dried lavender buds. You can gently warm this mixture in the microwave for 15-20 seconds or over a very low stovetop flame until just warm (do not boil), then let it steep for 15-30 minutes. This helps extract the lavender flavor more quickly. Alternatively, simply let it sit at room temperature for an hour or two for a cold infusion.

2. Strain: Strain the lavender-infused vinegar through a fine-mesh sieve into a clean bowl, discarding the lavender buds.

3. Combine with Other Ingredients: Add the olive oil, Dijon mustard (if using), honey/maple syrup (if using), salt, black pepper, and any optional garlic or lemon zest to the infused vinegar.

4. Emulsify & Adjust: Whisk vigorously or shake in a jar until all ingredients are well combined and emulsified.

5. Taste and Adjust: Taste and adjust seasonings as needed.

6. Serve & Store: Use immediately or store in an airtight container in the refrigerator for up to 1 week. Shake well before each use.

Tips for a Perfect Lavender Vinaigrette:

• Culinary Lavender is Crucial: Always use Lavandula angustifolia (English lavender) specifically marked as culinary grade. Other varieties can have a bitter or medicinal taste due to higher camphor content.

• Balance the Flavors: Lavender is potent. Start with the recommended amount and taste. You want a subtle, aromatic hint, not an overwhelming floral perfume.

• Acidity is Key: The vinegar or lemon juice is vital to cut through the oil and brighten the lavender flavor. Don't skimp on it!

• Sweetener (Optional but Recommended): A touch of honey or maple syrup can round out the flavors and balance the acidity and the lavender's floral notes beautifully.

• Pairing Suggestions: This vinaigrette is excellent with:

  • Mixed green salads with goat cheese, berries (strawberries, blueberries), or peaches.

  • Spinach or arugula salads with candied nuts.

  • As a light dressing for grilled chicken or fish.

Enjoy your deliciously aromatic lavender vinaigrette!

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com