Wash and dry scapes. Chop into rough pieces. Place in food processor or blender bowl.
2 garlic scapes
Add vinegar, water and salt. Process until scapes are pulverized and very small.
¼ cup white wine vinegar, ¼ cup water, 1 teaspoon salt
Add mustard, honey and pepper.
3 teaspoon Dijon mustard, 3 teaspoon honey, ½ teaspoon cracked black pepper
Process until smooth.
Drizzle in oil slowly. Until the dressing emulsifies. Start with 3/4 cup oil and adjust according to your tastes.
3/4 cup oil
You can use regular dijon mustard but we find the honey dijon has a great flavor.Choose a mild flavored oil. Vegetable, grapeseed, light olive oil, sunflower, etc.We like white wine vinegar but you can substitute champagne vinegar, white vinegar or red wine vinegar instead.Dressing will last 1-2 weeks in the refrigerator.
Make sure the garlic scapes are really pulverized or your dressing will be chunky.
Use a mild flavored oil so that you don’t overwhelm the flavor of the garlic.
Pour oil in slowly so that it has a chance to emulsify.
Best if made a few hours ahead of using it so the flavors have a chance to combine.
You can use a little more vinegar or a little less oil depending on how your family likes salad dressing.
HOW TO USE GARLIC SCAPE VINAIGRETTE
Use it as a marinade for chicken, beef or pork chops to tenderize the meat and give it a delicious garlicky flavor.
Use it on green salads or on dinner salads with your favorite proteins.
Add dressing to potato salad.
Add it to macaroni salad.
Replace the apple cider vinegar in coleslaw for an extra garlic zing.