Wild Garlic Sauce (Easy Dressing or Vinaigrette)

Wild garlic sauce is one of the easiest and most versatile ways to make the most of this short seasonal ingredient. Blended with olive oil, vinegar, and a little Dijon mustard, it creates a light dressing or vinaigrette that’s packed with fresh, garlicky flavour.

Once made, you can use this as a wild garlic salad dressing, a drizzle for roasted vegetables, or a quick way to add flavour to grains, pasta, and more. In the photos here, I’ve used it as a dressing, where it pairs perfectly with fresh greens.

If you’re new to cooking with wild garlic, check out this guide to wild garlic for tips on foraging, storing, and preparing it. And for more inspiration, have a look at these wild garlic recipe ideas or learn more about how to preserve wild garlic.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

What is wild garlic sauce?

Wild garlic sauce is a fresh, punchy blend of wild garlic leaves, oil, and an acidic element such as lemon juice or vinegar. It sits somewhere between a classic herb sauce and a light vinaigrette, slightly thinner than something like wild garlic pesto.

Because of that texture, it can be used in a few different ways. You might think of it as a sauce, a salad dressing, or even a drizzle – whatever fits how you’re using it. In the photos here, I’ve used it as a simple salad dressing, where its bright flavour works especially well with fresh greens.

If you’re new to foraging or cooking with this seasonal ingredient, check out my guide to wild garlic for everything you need to know. And if you’ve got a batch to use up, you’ll find plenty more inspiration in my round-up of wild garlic recipe ideas.

Why you'll love this recipe

• Fresh, vibrant flavour – the perfect way to make the most of seasonal wild garlic
• Quick and easy – ready in minutes with just a handful of ingredients
• Versatile – use it as a sauce, dressing, or drizzle for all sorts of dishes
• Naturally vegan and dairy-free – simple, plant-based ingredients
• Great for using up a glut – ideal if you’ve foraged or bought lots of wild garlic

Recipe testing notes

• Wash thoroughly: If you’ve foraged your own leaves, be sure to wash them well to remove any dirt or debris (see my guide to wild garlic for more info).
• Adjust the consistency: For a thinner, more pourable dressing, add a little extra oil or a splash of water. For a thicker, more spoonable sauce, use slightly less liquid.
• Balance the acidity: Taste and adjust the lemon juice or vinegar to suit your preference – a little more will make it sharper and more dressing-like.
• Blending options: A small blender or food processor works if you're going for a smooth texture, but you can also finely chop everything by hand like I've done in the process photos below.
• Use fresh for best flavour: This is at its brightest when freshly made, as the flavour of wild garlic can mellow over time.

What you'll need

• Wild garlic leaves as the star ingredient
• Olive oil to add richness and create a smooth, pourable texture
• Apple cider vinegar for acidity and balance
• Dijon mustard to help emulsify the sauce and add a subtle tang
• Salt and pepper to enhance and round out the overall taste

How to make wild garlic sauce (dressing)

To prepare the wild garlic, wash the leaves thoroughly, dry completely (tea towel or paper towel), and finely chop.

For a smoother final dressing, use a blender to combine all the ingredients.

To a small bowl or jar, add the chopped wild garlic, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.

Use a spoon or fork to combine everything well.

Taste, adjust the seasoning if necessary, and store in the fridge for up to 3 or 4 days.

Ways to use wild garlic sauce

• Toss through a simple salad such as three-bean salad
• Drizzle over roasted vegetables such as roast potatoes
• Stir into warm pasta
• Stir into couscous or risotto
• Serve as a dip along with crusty bread
• Drizzle over vegan haggis
• Mix into vegan chilli and rice

Recipe FAQ

Variations and tips for wild garlic dressing

• Lemon juice: If you don't have apple cider vinegar, lemon juice would work just fine.
• Dijon mustard: Since Dijon mustard is traditionally made with white wine, it’s not always strictly vegan. That being said, I’ve seen several varieties around that are labelled vegan and so it's never felt like an issue.
• Without mustard: The mustard in this recipe helps to emulsify the sauce, but you could leave it out. Just expect a slightly more separated texture.

More vegan recipe ideas

If you liked this recipe, you may also enjoy these other sides:

You can also check out this list of 17 recipes with wild garlic, some of which are highlighted below:

Social follow

🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

Further reading

📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

📖 Find out more about my story.

🍽️ Want to get straight to the food? Hop aboard the recipe train.

🌿 Got a question about veganism? You might find the answer in these vegan FAQs.