Red Wine Vinaigrette Recipe
This is an all-purpose red wine vinaigrette recipe that you can use as a salad dressing, drizzle for roasted or grilled veggies, marinade for meat (or tofu), and more. All you need is 5 minutes and 6 basic ingredients.
Servings: 6 servings
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: 167kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 398mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.3mg
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