Red Wine Vinaigrette
Learn how to make Red Wine Vinaigrette, a gourmet salad dressing that adds a tangy zing to every bite. It’s easy to make using just 10 pantry staple ingredients and goes well with salads of all kinds, as well as vegetables, grain bowls, and more.
Servings: 6 (total volume: about 3/4 cup or 180g)
Ingredients
- 2 ½ tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice plus more to taste
- 2 to 3 teaspoons Dijon mustard
- 2 to 3 teaspoons maple syrup (or agave nectar)
- 2 garlic cloves, grated, finely minced, or crushed with a press
- ½ to 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for a kick)
- ¼ cup + 2 tablespoons (84g) extra virgin olive oil
- ½ teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper
Instructions
- Add the vinegar and lemon juice to a jar for which you have a lid. Add 2 teaspoons mustard, 2 teaspoons maple syrup, garlic, ½ teaspoon oregano, red pepper flakes (if using), olive oil, ½ teaspoon kosher salt, and pepper to taste.
- Shake vigorously to emulsify the vinaigrette. Taste, adding more mustard for creamy tang and to emulsify, more maple syrup for sweetness, or more lemon juice or vinegar for additional acidity. Season to taste with more salt, pepper, or oregano as desired.
- Store vinaigrette in the sealed jar in the fridge for 1 to 2 weeks.
Video
Notes
- You can also use a bowl to make the vinaigrette (the more classic method). Add all of the ingredients except for the olive oil to a bowl. Slowly drizzle in the oil, whisking as you go, until emulsified.
Nutrition
Calories: 142kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 114mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg