This red wine vinaigrette is simple, light, and ready in just 5 minutes. Skip store-bought dressing and make your own classic dressing at home. Perfect for salads with a tangy, flavorful kick!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- This recipe is easy to make using only a few simple ingredients and is ready in just five minutes!
- A classic dressing that can be paired with all kinds of salad.
- Easy to customize and make your own version at home!
📋 Ingredients and notes
To make this red wine vinaigrette recipe, you’ll need red wine vinegar, olive oil, Dijon mustard, a fresh garlic clove, salt, and pepper.
Variations & Substitutions
- Red wine vinegar. For a different version, you can use white wine vinegar or apple cider vinegar.
- Dijon mustard. If not on hand, spicy brown mustard works, too.
- Add other seasonings. Italian seasoning, dried oregano, basil, or chopped fresh herbs will add a depth of flavor to this recipe.
- Squeeze a lemon or add a teaspoon of lemon juice for a fresh and zesty taste.
- Add a teaspoon of honey or maple syrup to add some sweetness.
- Stir in mayo or Greek yogurt for a creamy dressing.
- Add parmesan cheese to make it cheesy.
📖 How to make red wine vinaigrette
Step 1:
In a small mixing bowl, whisk together the red wine vinegar, Dijon mustard, and minced garlic (if using).
Step 2:
Drizzle in the olive oil while whisking the mixture continuously until the vinaigrette is emulsified and well combined.
Step 3:
Season with salt and black pepper to taste.
Step 4:
Serve or store in an airtight container in the refrigerator for up to 1 week.
👩🏽🍳 Tips for the best red wine vinaigrette
⭐ Whisk vigorously while slowly drizzling in the olive oil to create a stable emulsion. This technique ensures a smooth, well-blended dressing.
- Make sure your vinegar and mustard are at room temperature to help them emulsify more easily with the olive oil.
- If you find the vinaigrette too tangy, you can adjust the acidity by adding more olive oil or a pinch of sugar to balance the flavors.
- Let the vinaigrette sit for at least an hour before serving to allow the flavors to meld together for the best taste.
👩🏽🍳 Troubleshooting FAQs
Red wine vinaigrette is a healthy dressing when taken in moderation. While olive oil is considered healthy for the heart, you need to be mindful of portions due to its caloric content.
Yes, this red wine vinaigrette recipe is naturally gluten-free. However, it’s always essential to double-check labels for every ingredient you use.
You can keep this red wine vinaigrette fresh in the refrigerator for 1-2 weeks. Store it in a sealed container, and always check for any signs of spoilage before using.
🍴 How to serve red wine vinaigrette
Red wine vinaigrette is versatile and is perfect to serve with various salads, like green salads, pasta salads, and grain salads. This homemade salad dressing also pairs well with grilled and roasted veggies, sandwiches, wrap recipes, or as a marinade.
Here are some of our favorite salads to pair it with:
- Panzanella salad
- Vegan caesar salad
- Greek kale salad with lemon
- Italian chopped salad
- Vegan chopped salad
🍴Storage suggestions
Store red wine vinaigrette in a bottle with a tight-fitting lid like a mason jar to keep it fresh. Chill it in the fridge for 1 to 2 weeks. Give it a good shake before serving.
I don’t recommend freezing vinaigrette as it causes the oil and vinegar to separate, resulting in a change in texture and consistency.
🍴 More easy dressing recipes:
If you’re looking for more easy salad dressing recipes, check these out:
Jalapeño Ranch Dressing
The Best Cilantro Lime Sauce (5 Minutes!)
Creamy Japanese Sesame Dressing
The Best Champagne Vinaigrette
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Red Wine Vinaigrette
Ingredients
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- garlic clove, minced
- ½ cup olive oil
- salt, to taste
- pepper, to taste
Instructions
- In a small mixing bowl, whisk together the red wine vinegar, Dijon mustard, and minced garlic (if using).
- Drizzle in the olive oil while whisking the mixture continuously until the vinaigrette is emulsified and well combined.
- Season with salt and black pepper to taste.
- Serve or store in an airtight container in the refrigerator for up to 1 week.
Notes
- This yields one cup of dressing. Each serving is 2 tablespoons.
- Whisk vigorously while slowly drizzling in the olive oil to create a stable emulsion. This technique ensures a smooth, well-blended dressing.
- Ensure your vinegar and mustard are at room temperature to help them emulsify more easily with the olive oil
- If you find the vinaigrette too tangy, you can adjust the acidity by adding a little more olive oil or a pinch of sugar to balance the flavors.
- Let the vinaigrette sit for at least an hour before serving to allow the flavors to meld together for the best taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
