Classic Red Wine Vinaigrette
This easy-to-make red wine vinaigrette is a staple for any kitchen. With its perfect balance of tangy, savory, and a hint of sweet, it's ideal for dressing salads, marinating vegetables, or drizzling over roasted dishes. Ready in minutes, this recipe is a fresh upgrade from store-bought dressings.
Ingredients
- 1.5 tbsp Red Wine Vinegar Balsamic, apple cider, or white wine vinegar.
- 2 tbsp Extra Virgin Olive Oil Avocado, grapeseed, or sunflower oil.
- 0.5 tsp Dijon Mustard Whole grain or spicy brown mustard.
- 1 clove Minced Garlic Omit for milder flavor, or use garlic powder.
- 0.25 tsp Kosher Salt Adjust to taste. Sea salt can be used.
- 0.125 tsp Freshly Ground Black Pepper Adjust to taste. White pepper for less visual contrast.
- 0.25 medium Finely Diced Shallot Finely minced red onion.
- 0.5 tsp Honey Maple syrup, agave, or a pinch of sugar.
Instructions
- 1. **Combine Non-Oil Ingredients:** In a medium-sized bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, finely diced shallot, honey, kosher salt, and freshly ground black pepper until well combined.
- 2. **Emulsify with Oil:** Slowly drizzle in the extra virgin olive oil while continuously whisking vigorously. Continue whisking until the dressing is fully emulsified and appears smooth and creamy. This prevents separation.
- 3. **Taste and Adjust:** Taste the vinaigrette and adjust seasonings as needed. If it's too acidic, add a tiny bit more honey or oil. If it tastes flat, a pinch more salt or a splash more vinegar can help.
- 4. **Serve or Store:** Serve immediately over your favorite salads or roasted vegetables. Store any leftover vinaigrette in an airtight container in the refrigerator for up to 1 week. Shake well before each use.
Tips & Variations
**Chef Tip for Emulsification:** The key to a smooth, unified vinaigrette is to slowly drizzle in the oil while whisking vigorously. If you add the oil too quickly, the dressing may not emulsify properly and could separate. For an extra-smooth and creamy texture, you can also blend all ingredients in a blender for 20-30 seconds.
**Make it Your Own:** This recipe is highly customizable!
- Add fresh herbs like minced thyme, oregano, basil, or rosemary for an aromatic twist.
- For a deeper sweetness, a splash of balsamic reduction can be added.
- Incorporate a teaspoon of capers or a dollop of anchovy paste for an umami boost.
- Crumbled blue cheese, feta, or grated Parmesan can add richness.
- A bit of lemon zest or a squeeze of fresh lemon juice can add brightness.
**Storage Note:** If your vinaigrette solidifies in the refrigerator (due to the olive oil), simply let it sit at room temperature for 10-15 minutes or gently warm it in the microwave for a few seconds, then whisk again before serving.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 96 kcal |
| Total Fat | 11 g |
| Carbohydrates | 1 g |
| Protein | 1 g |
| Sodium | 43 mg |
*Nutritional information is an estimate and may vary.
Serving Suggestions
This versatile red wine vinaigrette is perfect for a variety of dishes:
- Drizzle over fresh leafy green salads, such as a mixed greens side salad, Greek salad, or Cobb salad.
- Toss with roasted vegetables like asparagus, green beans, potatoes, or beets to enhance their natural flavors.
- Use as a light marinade for grilled chicken, steak, or fish.
- A fantastic dressing for pasta salads or grain bowls.
- Try it over fresh summer tomatoes or grilled zucchini for a simple, vibrant side.