Red Wine Vinaigrette
This homemade Red Wine Vinaigrette balances sweet, zippy, and savory flavors, making it a versatile salad dressing to keep on hand.
Ingredients
- 1 peeled small diced shallot
- 1 finely minced garlic clove
- 1 teaspoon of minced fresh thyme
- 1 teaspoon of Dijon mustard
- 3 tablespoons of honey
- 1/3 cup red wine vinegar
- ¾ cup blended oil of olive and avocado
- coarse salt and freshly cracked pepper to taste
Instructions
- Add all the ingredients except for the oil to a medium-sized bowl.
- Slowly drizzle in the oil while vigorously whisking to emulsify the vinaigrette. Serve or store the dressing.
- Alternatively, add all the ingredients to a blender and blend on high for 20 to 30 seconds for a creamy, emulsified dressing.
Notes
Well-balanced flavors are important in any salad dressing recipe, but so is the consistency. To achieve a rich, cohesive texture where everything stays blended, always slowly drizzle in the oil while whisking vigorously. If you add the oil too early, the dressing won’t emulsify properly and could separate.
Taste and tweak: I taste the vinaigrette as I go to make sure the flavors are balanced to my liking. A classic red wine vinaigrette should be tangy but not too sharp, with a savory note and just a hint of sweetness. If it tastes too acidic, add a small drizzle of oil or extra honey. Is the flavor flat? Another splash of vinegar or a pinch of salt usually does the trick.
Alternative blender method: For an extra-smooth and creamy vinaigrette (or when I’m in a hurry), I add all of the ingredients (including the oil) to a blender and blend on high for 20 to 30 seconds or until the dressing is fully emulsified. This method yields a slightly thicker consistency that clings beautifully to greens.
Make it your own: This recipe is endlessly customizable. Try adding a splash of balsamic reduction for deeper sweetness, a teaspoon of capers, or a dollop of anchovy paste for an umami boost. Crumbled blue cheese, feta, or grated Parmesan can add richness, while lemon zest brings brightness.
Make-Ahead: You can prepare the dressing a few hours or even a few days in advance.
How to Store: Store the red wine vinaigrette in a sealed jar or container in the refrigerator for up to 1 week. If the oil solidifies, let the dressing sit on the kitchen counter for 10 to 15 minutes so it can reliquify.
Nutrition
Calories: 168kcalCarbohydrates: 6gProtein: 0.1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 7mgPotassium: 18mgFiber: 0.1gSugar: 5gVitamin A: 10IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg