5 minutes
This red wine vinaigrette is a classic dressing that brings a zesty and tangy flavor to any salad. Its simplicity allows the natural flavors of your fresh greens to shine through, making it a versatile staple in your culinary arsenal.
0.25 fluid ounces
0.25 fluid ounces
teaspoons
to taste
1. Emulsify the Ingredients
In a jar with a tight-fitting lid, combine 1/2 cup of olive oil, 4 tablespoons of red wine vinegar, and 2 teaspoons of Dijon mustard. Add a pinch of salt to the mixture. Remember, this enhances the flavors and helps to stabilize the emulsion. Secure the lid tightly on the jar and shake vigorously until the vinaigrette is well emulsified and appears homogeneous. This may take about 30 seconds to 1 minute. The vigorous shaking distributes the Dijon mustard throughout the mixture, which acts as an emulsifier to bond the oil and vinegar.
Adjust the vinaigrette according to your own tastes throughout the preparation process.
Opt for a high-quality red wine vinegar with a balanced acidity and depth of flavor. Taste and adjust the recipe as needed.
Whisk the vinegar and other ingredients before slowly adding oil, whisking constantly to create a smooth, stable mixture.
Adjust acidity, sweetness, saltiness, and savoriness to suit your palate, and consider the salad ingredients when doing so.
Fresh shallots, garlic, and herbs provide a vibrant flavor that dried versions can't match.
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