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Red wine vinaigrette in a jar with a salad on the side.
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5 from 4 votes

Red Wine Vinaigrette

A simple, delicious and well-balanced recipe for Red Wine Vinaigrette! Our vinaigrette is so versatile; it's not only great on a variety of salads, but also makes a nice marinade for a number of proteins simple by scaling back the amount of oil. We promise you'll always want to have a bottle of this in your fridge at all times!
Prep Time5 minutes
Course: condiment
Cuisine: French
Diet: Vegan, Vegetarian
Servings: 6
Calories: 227kcal
Author: Teri & Jenny

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.

Notes

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).

Nutrition

Calories: 227kcal | Carbohydrates: 3g | Protein: 1g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 20mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg