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What is red wine vinaigrette?
Red wine vinaigrette dressing is a versatile and tangy salad dressing made primarily from red wine vinegar and olive oil, often enhanced with additional flavorings like mustard, garlic, and herbs. It’s the perfect balance of tangy and smooth, versatile enough for various dishes, and easy to make.
- Red wine vinegar forms the foundation of the dressing. This fermented elixir imparts a distinctive tartness that defines the dressing’s character.
- Olive oil serves as the luxurious base that balances the vinegar’s acidity. It not only smooths the dressing’s texture but also contributes its own nuanced flavors.
- Dijon mustard acts as an emulsifier, helping to bind oil and vinegar.
Red wine vinaigrette dressing recipe
If you’re new to making your own dressings, start with the red wine vinaigrette dressing. It’s forgiving, delicious, and endlessly customizable. Trust me, once you master this, you’ll never buy bottled dressing again! Here’s how to make the red wine vinaigrette dressing:
Easy and Simple Red Wine Vinaigrette Dressing
Ingredients
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup optional, for sweetness
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey or maple syrup (if using), and minced garlic.
- Slowly whisk in the olive oil until the dressing is well emulsified.
- Season with salt and pepper to taste.
- Adjust the flavors as desired (more vinegar for tanginess, more honey for sweetness).
- Store in a sealed container in the refrigerator for up to one week.
You can replace the red wine vinegar with various alternatives when it’s unavailable or create unique flavor profiles.
| Substitute | Flavor Profile | Best Used For |
|---|---|---|
| White wine vinegar | Milder, less fruity | Lighter salads, seafood |
| Apple cider vinegar | Fruity, slightly sweet | Fruit salads, pork dishes |
| Sherry vinegar | Complex, nutty | Robust salads, Spanish cuisine |
| Balsamic vinegar | Sweet, syrupy | Caprese salad, drizzling over cheese |
| Lemon juice | Bright, citrusy | Mediterranean dishes, chicken |
When substituting red wine vinegar, consider these factors to maintain the integrity of your vinaigrette:
- Acidity levels: Adjust the oil-to-vinegar ratio based on the substitute’s acidity
- Sweetness: Modify sweetener amounts to balance flavors
- Color: Be aware that lighter vinegar may alter the dressing’s appearance
- Flavor intensity: Use more or less of the substitute depending on its strength
Adaptation tips:
- Start with a 1:1 substitution and adjust to taste
- Consider combining vinegars to create a complex flavor profile
- Infuse alternative vinegar with herbs or spices to mimic red wine vinegar’s depth
Variations on the classic
1. Balsamic Red Wine Vinaigrette combines the robustness of red wine vinegar with the sweet complexity of balsamic. This variation offers a more nuanced flavor profile, perfect for fruit-based or robust salads.
To create this variation:
- Replace half the red wine vinegar with balsamic vinegar
- Increase honey to 2 teaspoons
- Add 1/4 teaspoon of dried thyme
2. Herb-infused vinaigrette elevates the classic recipe with aromatic botanicals, imparting depth and freshness to the dressing.
Herb Blend Suggestions:
- Provençal: Thyme, basil, and tarragon
- Italian: Oregano, basil, and parsley
- Greek: Dill, mint, and oregano
To infuse:
- Add 2 tablespoons of finely chopped fresh herbs or 2 teaspoons of dried herbs to the base recipe
- Allow the dressing to rest for at least 30 minutes before serving
3. Spicy red wine vinaigrette introduces heat to complement the dressing’s tangy profile. This variation awakens the palate and pairs exceptionally well with rich, hearty salads.
Spice options:
- Red pepper flakes: 1/4 to 1/2 teaspoon
- Cayenne pepper: 1/8 to 1/4 teaspoon
- Sriracha sauce: 1 to 2 teaspoons
How to use
1. As a Salad Dressing
Red wine vinaigrette shines brightest when drizzled overfresh, crisp salads. Its versatility allows it to complement a wide array of ingredients.
| Salad Type | Vinaigrette Adaptation | Complementary Ingredients |
|---|---|---|
| Green Salad | Classic recipe | Mixed greens, cucumber, tomato |
| Grain Salad | Add extra herbs | Quinoa, roasted vegetables, feta |
| Fruit Salad | Increase sweetener | Berries, nuts, soft cheeses |
| Roasted Vegetable Salad | Add garlic | Roasted bell peppers, zucchini, eggplant |
2. As a Marinade
Red wine vinaigrette doubles as an excellent marinade, imparting flavor and tenderizing proteins:
- Chicken: Benefits from the acidity, which tenderizes the meat
- Beef: Pairs well with the robust flavors, especially for grilling
- Pork: Complements the meat’s natural sweetness
- Tofu: Absorbs the flavors, adding depth to this versatile protein
3. Other uses: Red wine vinaigrette extends beyond traditional applications, offering versatility in various culinary contexts. You can:
– Drizzle for Roasted Vegetables:
- Tossing with vinaigrette before roasting for a caramelized exterior
- Drizzling over hot roasted vegetables for a bright, fresh flavor contrast
– Become a bread dipping sauce:
- Reduce the vinaigrette by half in a saucepan over low heat
- Add finely minced garlic and extra herbs
- Serve warm with crusty bread
– Elevate sandwiches:
- Brush on bread before assembling for even distribution of flavor
- Mix with mayonnaise or Greek yogurt for a creamy spread
- Use as a flavor enhancer for chicken or tuna salad
