Red Wine Vinaigrette
This is a variation of our vinaigrette base recipe. This easy and quick red wine vinaigrette is made with a 1:1 ratio of acid (vinegar and lemon juice) to oil, so it's slightly tangier than most other salad dressings. Give it a try and see what you think!
Servings: 8 (2 Tablespoon) servings
Calories: 124kcal
Ingredients
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice (~2 medium lemons)
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced (~½ teaspoon)
- ½ cup extra virgin olive oil
- Salt & pepper to taste
Instructions
- Combine red wine vinegar, lemon juice, Dijon mustard, and garlic in a small bowl.
- Slowly add the olive oil, whisking continuously.
- Add salt and pepper to taste. Enjoy!
Notes
Add the oil in a slow and steady stream for the best emulsion. Pause and taste as you go; if the vinaigrette is too tangy, add more oil to taste.
If the vinaigrette is too tangy, add a little honey, agave, or maple syrup to taste.
Use fresh garlic over pre-chopped. It makes a huge flavor difference!
Nutrition
Serving: 2Tablespoons | Calories: 124kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 15mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg