Red Wine Vinaigrette
Red Wine Vinaigrette is one of the most common all-purpose vinaigrette for salads and vegetables. The typical ratio is 3 parts oil or fat to 1 part Red Wine Vinegar but you can adjust to suit your preferences.
Red Wine Vinaigrette = 3 parts oil To 1 part Red Wine Vinegar
If you don’t have red wine vinegar you can substitute lemon juice or White wine. The vinaigrette, like the mayonnaise, can be made in bulk as a base and used as needed throughout the week, then mixing any type of flavor and spices you like at the last minute. The common flavour that can be used is raw or roasted garlic and black pepper.
If you are making big batch it is better to add the fresh herbs only at the time of using. Aromats such as freshly chopped parsley, minced shallot, or roasted shallot can be added at the last minute.
The texture of the sauce is determined by how they are combined. They can be whisked or combined quickly to mix the oil and vinegar, but the sauce will remain loose. Alternatively, the oil can be emulsified into the acid to create a rich, creamy sauce. Mustard is often used in Vinaigrette for taste also to help thicken the sauce and keep the emulsion together.
By whisking in the oil or putting it in a thin stream into a running blender, you can emulsify your vinaigrette. The more you whisk or harder you mix the thicker it becomes.
Try to use fresh ingredients, the better the vinegar, the better the Red Wine Vinaigrette.
Variations:
- Red Wine Vinegar: White Wine Vinegar, Sherry Vinegar or Lemon Juice
- Sweetness: If you like bit of sweet taste to your vinaigrette you can add 1 tsp of honey, balsamic vinegar or brown sugar.
- Add freshly chopped herbs: 2 teaspoons of minced parsley or chives or a combination along with a tablespoon of minced shallot.
- Add 1 roasted shallot to the vinegar and puree in a blender while you adding the oil.
Classic Red Wine Vinaigrette
Ingredients
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 tsp salt or to taste
Instructions
- Combine the red wine vinegar, mustard, and salt in a blender or bowl.
- While you are whisking or blending add the oil in a small stream until the oil is mixed very well and becomes a thick uniform sauce. If you add the oil all at once, it will separate quickly. By whisking in the oil or putting it in a thin stream into a running blender, you can emulsify your vinaigrette. The more you whisk or mix the thicker it becomes.
- Serve with your favourite salad and Enjoy!!
Notes
- 1/4 cup or 2-ounce red wine vinegar
- 3/4 cup or 6 ounces oil (canola, olive oil or any other oil of your choice)
- 1 tablespoon Dijon mustard
- 1 teaspoon salt, or to taste
How to Roast Shallot?
Wrap one unpeeled shallot in foil with a few drops of olive oil and a pinch of salt and roast until tender, about 30 minutes at 400°F.
