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Red wine vinaigrette makes the perfect salad dressing or marinade.
Vinaigrettes are more than salad dressings. This bright and bold recipe has notes of lemon, garlic, and mustard with a touch of honey all whisked into an oil and vinegar base. This foolproof recipe is a keeper!
What is Red Wine Vinaigrette?
- Red wine vinegar comes from fermented red wine and has a deliciously versatile flavor profile that makes it a must-have in every kitchen!
- This classic recipe has multiple uses as a dressing, a marinade, or as a drizzle over grilled meats and vegetables to punch up the flavors!
- Homemade vinaigrettes can be tweaked to include herbs and spices that will complement any dish! So simple!
Ingredients
Vinegar – Red wine vinegar has a clean, bright, and tangy bite to it. If you don’t have red wine vinegar, try white wine vinegar or even champagne vinegar.
Oil – Olive oil is so versatile! Switch up the flavor profiles and use sesame oil, avocado oil, or canola.
Other – Dijon mustard adds flavor but it also helps emulsify the dressing (to keep it from separating). Honey is an emulsifier as well!
How to Make Red Wine Vinaigrette
- Place all ingredients in a small bowl except the oil.
- Slowly drizzle in the oil and whisk until the ingredients are fully combined.
- For best results, chill at least 2 hours before using.
How to Store Red Wine Vinaigrette
Keep red wine vinaigrette covered in the refrigerator, shake before using if needed.
Freeze red wine vinaigrette in ice cubes then transfer to a zippered bag. Let cubes thaw and whisk the dressing before using.
We Love it With:
How do you use Red Wine Vinaigrette? Leave us a comment below!
Red Wine Vinaigrette
This easy dressing is made with simple ingredients in only 15 minutes!
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Place all dressing ingredients, except oil, in a small bowl.
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Slowly drizzle in olive oil while whisking.
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Once all of the oil has been added, season with salt & pepper to taste.
Drizzle the oil in very slowly while whisking, this helps keep the dressing together without separating.
Don’t skip (or swap) the Dijon or honey. These also help hold the dressing together.
Calories: 168 | Carbohydrates: 2g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 8mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dressing, Salad
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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