Red Wine Vinaigrette
This versatile red wine vinaigrette recipe can be used as a salad dressing, a drizzle for roasted or grilled vegetables, a marinade for meat or tofu, and more. With just 6 basic ingredients and 5 minutes, you can easily whip it up.
Ingredients
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 clove garlic, grated or pressed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon fresh oregano, finely chopped – I used ¼ teaspoon dried
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Instructions
- In a small bowl (or a mason jar), whisk the red wine vinegar, garlic, Dijon mustard, honey, oregano, kosher salt, and pepper until combined.
- While still whisking, slowly add the olive oil and continue whisking until fully incorporated.
- Taste for seasoning and adjust as needed before using it in your recipe.
Notes
- Yields: This red wine vinaigrette dressing recipe makes ¾ cups and is ideal for six servings, each serving around two tablespoons.
- Make it in a jar: While I think whisking oil into the red vinegar and mustard mixture produces the most creamy dressing, you can also put everything in a mason jar, cover it tightly with the lid and shake vigorously.
- Storage: You can store your vinaigrette in a mason jar (or an airtight container) for up to one week. The olive oil will naturally solidify in the refrigerator, so give it a good stir or whisk before serving.
- Freeze: Freeze the dressing in a freezer-safe container for up to 1 month. Thaw to room temperature on the kitchen counter.
Nutrition
Calories: 167kcalCarbohydrates: 1gProtein: 0.1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 398mgPotassium: 12mgFiber: 0.2gSugar: 1gVitamin A: 6IUVitamin C: 0.2mgCalcium: 8mgIron: 0.3mg
Tried this recipe?Let us know how it was!