Emulsifier Free Sumac Vinaigrette
Bright, tangy, and layered with warm spice, this vinaigrette brings serious personality to any salad, grain bowl, or roasted vegetable situation. The star is ground sumac, which blooms in apple cider vinegar to create a deep burgundy base with a fruity, almost citrusy tartness that you just can't replicate with anything else. Turmeric and ginger add gentle warmth underneath, while fresh lemon juice keeps everything lively and sharp. Most store-bought dressings rely on synthetic emulsifiers and stabilizers to hold their texture together — this one skips all of that entirely. Instead, a slow, steady drizzle of extra-virgin olive oil whisked into the acidic base creates a naturally cohesive dressing using nothing but technique and real ingredients. It's a clean, whole-food approach that doesn't sacrifice that satisfying, slightly thickened consistency you want clinging to your greens. A touch of raw honey is optional but rounds out the acidity beautifully if you're into that balance. Make a jar on Sunday and you'll be reaching for it all week.
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Learn more →Ingredients
6 servings
- 3 tbsp ground sumac
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 small clove garlic, finely grated
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the sumac and apple cider vinegar in a small bowl and let stand for 5 minutes until the sumac softens and the liquid turns a deep burgundy.
- 2
Add the lemon juice, grated garlic, salt, turmeric, ginger, and honey (if using) to the bowl and whisk until the salt dissolves.
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