Red wine vinaigrette easy classic recipe

This article shows you how to make a classic red wine vinaigrette.

Red wine vinaigrette is a simple, tangy dressing made with red wine vinegar, olive oil, and a few basic seasonings.

It’s quick to prepare and adds a fresh, zesty flavor to salads and roasted vegetables.

Ingredients for red wine vinaigrette 

To make red wine vinaigrette, you need just a few basic ingredients. You’ll need:

Red wine vinegar

Red wine vinegar is key to making a good vinaigrette because it adds a sharp, tangy flavor.

It’s made from fermented red wine, which gives it a rich, slightly fruity taste.

When using red wine vinegar in vinaigrette, it’s important to balance it with the right amount of oil and seasonings to prevent the dressing from being too acidic.

Its bold flavor works well with salads, vegetables and even marinades.

Olive oil

Olive oil has a rich, fruity, and sometimes slightly peppery taste. It adds flavor, especially extra virgin olive oil, which is more intensely flavored.

In contrast, vegetable oils, such as rapeseed or sunflower oil are more neutral tasting and therefore won’t add as much flavor. That said, you can use a vegetable oil instead of Olive oil if you don’t have it.

Olive oil is also a healthier option. Try to buy the cold pressed olive oil for an even healthier option.

Dijon mustard

Dijon mustard is a French style of mustard named after the area in France that it comes from.

It is a smooth, mildly tangy mustard made from brown mustard seeds. In a red wine vinaigrette, it adds a subtle, sharp flavor that balances the acidity of the vinegar

It is readily available in most supermarkets.

Salt, and pepper

I used Maldon salt and fresh ground black pepper for this recipe.

Try to use sea salt if you can as it is better quality and has more flavor than table salt.

How to make red wine vinaigrette

First, combine the olive oil, red wine vinegar, mustard, salt, and pepper in a jar.

Close lid tightly and shake the ingredients together until they are mixed together.

If you don’t have a lidded jar, you can simply whisk the ingredients together in a bowl.

Key Flavor Profile of Red Wine Vinaigrette 

Red wine vinaigrette is tangy, slightly sweet, and a bit peppery.

The red wine vinegar gives it a sharp, bright taste, while the olive oil adds smooth fruity notes. Dijon mustard adds a hint of spice.

Best oils to pair with red wine vinegar 

Olive oil is the classic choice for red wine vinaigrette. Its smooth, fruity flavor pairs well with the sharpness of the vinegar.

Different oils will bring different flavors and colors. Some oils, such as sunflower oil are more neutral in flavor.

As you can see from the image above, sunflower oil is also much ligher in color.

How to customize red wine vinaigrette 

You can easily customize this vinaigrette to suit your taste.

Add a crushed garlic clove to impart a subtle garlic flavor or add some minced garlic for a more pungent garlic kick.

Try adding herbs like basil or thyme for extra flavor.

Swap out the Dijon mustard for whole grain mustard. It will add more texture to the vinaigrette.

Add a splash of lemon juice for a bright citrusy kick.

You could also add a touch of sweetness with some honey.

Perfect salads for red wine vinaigrette 

This vinaigrette works well with all kinds of salads.

Try it with green salads made with crisp vegetables like cucumbers, tomatoes, and bell peppers.

It also pairs nicely with salads that include feta or goat cheese, and even grain-based salads with quinoa or farro.

Storage and shelf life of red wine vinaigrette

Store red wine vinaigrette in a sealed jar or container. It does not need to be kept in the fridge.

It will last for up to one week. If the oil separates, just shake it up before using.

The flavors can deepen after a day or two, so you can make it ahead of time.

Common mistakes to avoid when making vinaigrette 

When making vinaigrette, common mistakes include using too much vinegar, which can make the dressing too sour, or not mixing the oil and vinegar properly, leading to separation.

It’s important to taste and adjust the seasoning as you go, so the flavors balance.

Lastly, using low-quality oil or vinegar can result in a less flavorful dressing.