Go Back
–+ servings
Golden fresh sage vinaigrette evenly emulsified in a clear glass jar

Fresh Herb Vinaigrette for Full GAPS

A pourable Full GAPS vinaigrette with raw olive oil, apple cider vinegar, fresh sage, garlic, mustard powder, mineral salt and white pepper.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 15 servings
Course: Condiment, Salad Dressing
Cuisine: American, French-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw extra-virgin olive oil cold-pressed and unfiltered preferred
  • 2 tablespoons raw apple cider vinegar
  • 1 tablespoon fresh sage finely minced; fresh dill or rosemary may be used instead
  • 1/2 teaspoon pure mustard powder no starch, sugar or additives
  • 1 clove garlic crushed or finely minced
  • 1/2 teaspoon natural mineral salt
  • 1/4 teaspoon ground white pepper freshly ground black pepper may be used instead

Equipment

  • Glass jar with tight lid
  • Cutting board and sharp stainless knife
  • Measuring cup and measuring spoons
  • Glass or ceramic bowl and stainless whisk, optional
  • Blender with glass or stainless food-contact surfaces, optional

Method
 

  1. Finely mince the fresh sage and crush or mince the garlic. Measure one tablespoon of the prepared herb and one garlic clove.
    One tablespoon minced fresh sage and one minced garlic clove on a walnut board
  2. Add the apple cider vinegar, minced sage, mustard powder, garlic, mineral salt and white pepper to a clean glass jar.
  3. Pour in the raw extra-virgin olive oil. Close the jar tightly.
    Olive oil cider vinegar sage garlic mustard salt and white pepper layered in a glass jar
  4. Shake vigorously until the dressing changes from clear layers to an evenly cloudy golden emulsion and the herb and garlic flecks are distributed throughout.
  5. Serve immediately or refrigerate covered. Shake again just before serving whenever clear oil begins collecting above the vinegar.

Notes

Full GAPS: Use raw olive oil, raw apple cider vinegar, pure mustard powder, fresh herb, garlic, mineral salt and pure pepper.
Herb choice: The photographed batch uses 1 tablespoon fresh sage. Fresh dill or rosemary may replace it in the same measured amount; do not combine 1 tablespoon of each.
Alternate mixing: Whisk the same ingredients in a glass or ceramic bowl, or blend for exactly 15 seconds for a finer emulsion.
Scaling: The 2x control doubles the batch to 2 cups olive oil, 4 tablespoons cider vinegar, 2 tablespoons chosen herb, 1 teaspoon mustard powder, 2 garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper.
Storage: Refrigerate covered. No fixed duration is claimed. Let cold olive oil loosen briefly, then shake before serving.

Tried this recipe?

Let us know how it was!