Oh, the tangy allure of homemade vinaigrette—it’s like a gentle breeze on a hot summer day, or perhaps a surprise hug when you least expect it. This easy red wine vinaigrette recipe is about to become your salad’s best friend, infusing each bite with a burst of flavor that’s both simple and sophisticated. You know, much like that time I tried a new coffee blend and it rocked my world—this vinaigrette is an unexpected delight that transforms the ordinary into something extraordinary.
Steps
- Gather the ingredients: 1/4 cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 minced small garlic clove, 1/4 teaspoon of fine sea salt, and 1/4 teaspoon of freshly-ground black pepper.
- In a small bowl, whisk together all the ingredients until they are well combined and the mixture is emulsified. Alternatively, place the ingredients in a mason jar, seal it, and shake vigorously until mixed.
- Once prepared, the vinaigrette can be served immediately. If not used right away, store it in a sealed container in the refrigerator for up to two weeks.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
FAQ
- What is the basic recipe for Red Wine Vinaigrette?
- The basic recipe includes 1/4 cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 small minced garlic clove, 1/4 teaspoon of fine sea salt, and 1/4 teaspoon of freshly-ground black pepper. Whisk these ingredients in a bowl or shake them in a sealed jar until well combined.
- How can I customize the Red Wine Vinaigrette?
- You can customize the vinaigrette by adding a tablespoon or two of mayo or Greek yogurt for creaminess, extra lemon juice for tanginess, tahini for a Mediterranean flair, Parmesan for cheesiness, or by switching the Italian seasoning with fresh herbs or another seasoning blend.
- What dishes pair well with Red Wine Vinaigrette?
- This vinaigrette complements nearly any green salad, pasta salads, panzanellas, and can be used as a marinade for grilled meats or a sauce for roasted vegetables.
- How should I store the vinaigrette, and how long does it last?
- Store the vinaigrette in a sealed container in the refrigerator, where it can last for up to two weeks.
- Can I make a large batch of this vinaigrette?
- Yes, you can easily scale up the recipe. The top photo in the original post features a batch made four times larger than the basic recipe.
Tips
- Use a mason jar to shake the ingredients together, which can be a quicker and easier method to achieve a well-emulsified vinaigrette compared to whisking.
- Customize the vinaigrette by adding ingredients like mayo or Greek yogurt for creaminess, extra lemon juice for tanginess, or tahini for a Mediterranean twist.
- Consider adding Parmesan cheese or swapping the Italian seasoning for fresh herbs to give the vinaigrette a unique flavor profile.
- Store the vinaigrette in a sealed container in the refrigerator for up to two weeks, allowing you to have it on hand for salads, marinades, or as a sauce for roasted vegetables.
Equipment
- Mason jar (with a lid) – Useful for shaking the ingredients together.
