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A glass carafe filled with red wine vinaigrette dressing sits on a wooden table next to a bowl of salad and a blue-and-white striped cloth.
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4.29 from 7 votes

Red Wine Vinaigrette

Red wine vinaigrette is super easy to make with pantry ingredients. Make it fresh for every salad, no preservatives needed! Everyone should have this uncomplicated vinaigrette recipe in their back pocket!
Prep Time5 minutes
Additional Time15 minutes
Total Time20 minutes
Course: Salad Dressings & Toppings
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

Instructions

  • In a small bowl or jar with a tight-fitting lid, combine minced shallots and vinegar, and let set for 15 minutes to soften the shallots, and mellow the flavor.
    2 tablespoons minced shallot, ¼ cup red wine vinegar
  • Add olive oil, sugar, salt, pepper, and whisk or shake to combine. Taste, and add more sugar, salt, or pepper, if desired.
    ½ cup extra virgin olive oil, 1 teaspoon granulated sugar, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Serve immediately or refrigerate until ready to use. Shake well before using. This classic vinaigrette goes perfectly with all kinds of salads: fresh greens and vegetables, pasta salads, and grain bowls.

Video

Notes

  • Storage: Because this recipe contains shallots, it should be refrigerated. It will keep for a couple of days in a tightly covered container. If you make the vinaigrette without shallots or fresh garlic, it will keep at least a week in the refrigerator. If the oil in the dressing solidifies, just let it set out for a half hour, or put the container into a bowl of hot water for a few minutes, then shake well.  It will return to its original state. 
  • Variations: Adding a teaspoon of Dijon mustard will help the dressing emulsify, if you prefer. You can omit the shallots, or substitute a clove of minced garlic (or use both). Add ¼ teaspoon red pepper flakes for zesty dressing. Add dried or fresh herbs if you like.
  • Creamy red wine vinaigrette:  Substitute ¼ cup mayonnaise or Greek yogurt for ¼ cup of the olive oil. Use small whisk to completely emulsify the dressing. 

Nutrition

Serving: 2tablespoons | Calories: 125kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 147mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

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