Whenever I’m in a pinch and need a quick and delicious vinaigrette, I almost always turn to this Red Wine Vinaigrette. Not only is it very easy to make, but the flavors are mild, slightly tangy and delicious! Plus, there are small tweaks that can easily be made to customize it just to your liking.
Another reason I love this vinaigrette because it’s also doubles as a marinade for chicken, pork, lamb, and some fish! Also, if stored properly, stays fresh for up to 10 days (3 weeks if you make a couple easy swaps)!
How to Make Our Red Wine Vinaigrette Recipe
Process
- Combine shallot, garlic, honey, Dijon, oregano, and red wine vinegar into a mixing bowl or liquid measuring cup.
- Whisk together.
- While whisking, slowly drizzle oil into vinegar mixture until fully incorporated.
- Season to taste with salt and pepper. Whisk once more and serve. (To store: Pour vinaigrette into an airtight bottle or jar and refrigerate up to 10 days)
Red Wine Vinaigrette Variations
- Add some minced basil and thyme into the vinaigrette to give it more Italian seasoning vibes.
- Whisk a small amount of Greek yogurt into the finished vinaigrette to add some creaminess.
- Stir in a squeeze of fresh lemon juice to give it an extra tangy kick.
- Whisk in some grated Parmesan to add a pleasant cheesy, nutty flavor.
Storage
Store red wine vinaigrette in an airtight bottle, in the refrigerator for up to 10 days. When ready to use, remove vinaigrette from the refrigerator and let it sit at room temperature for 10-15 minutes, for the oil to liquify. Shake well and enjoy.
If you want to store the vinaigrette for up to 3 weeks we recommend making a few tweaks, replace the shallots with dried minced onion, the minced garlic for granulated garlic, and the oregano for dried oregano (or dried Italian seasoning).
More Delicious Dressing and Vinaigrette Recipes You Will Love
Red Wine Vinaigrette
INGREDIENTS
- 1 1/2 tablespoons minced shallots
- 1 teaspoon minced garlic (from about 1 clove)
- 2 1/2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon minced oregano ( or 1 1/2 teaspoons dried oregano)
- 3 1/2 tablespoons red wine vinegar
- 2/3 cup extra virgin olive oil
- salt and pepper to taste
INSTRUCTIONS
- Combine shallot, garlic, honey, Dijon, oregano, and red wine vinegar into a mixing bowl and whisk together.
- While whisking, slowly drizzle oil into vinegar mixture until fully incorporated.
- Season to taste with salt and pepper. Whisk and serve.
- To store: Pour vinaigrette into an airtight bottle or jar and refrigerate up to a week.
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