Struggling to Find a Garlic Vinaigrette/Dressing Without a TON of Oil: Help?
If anyone has a favorite garlic-based salad dressing/vinaigrette that doesn't use a whole lot of oil (would like to keep it to 1 tablespoon per serving, tops), please share...struggling to find one and just can't get the basic lemon juice, garlic, mustard, olive oil combo right without using more oil than I would like.
(I did find one on here that used flax oil instead of olive oil. Interesting.)
For a vinaigrette, I think you will have trouble finding a good replacement for oil. You may be able to make other satisfying dressings, but not vin w/o a goodly amount of oil (vin is usually emulsion of fat to vinegar/acid 3:1 or maybe 2:1 or a bit less in restaurants to cheapen it.
have you tried adding tofu, especially silken style, into a dressing? for this you will need to blend it up with a blender of any type or use a food processor. add tofu into blender and pour in vinegar/lemon juice, spices, add water if needed to thin it. You may still want some oil for "mouth feel." I haven't fooled with things like this much, tbh, but this is the route I would first try.
Do you steer clear of avocados, too? If not, perhaps try them in a dressing, but make small batches for obvious reasons of putrifaction.
It will heavily change the flavor profile, but tamari or Bragg's Liquid Aminos can lend an oil-like feel to dishes.
doing some searches, this may be of interest:
sounds to me a bit sweet for most salads, but may be worth tooling around with according to your ingredients and target flavor.
this link has a few dressings, incl a vin:
Another idea is to use tahini instead of oil with your lemon juice, garlic, mustard etc. It is still high fat but much healthier. Otherwise, sometimes I forego dressing altogether and instead add foods like steamed beets or fresh fruits/dried fruits etc in my salads for flavoring, or just squirt on a little braggs.