- ¼ cup (60ml) red wine vinegar
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 1 tablespoon (20g) honey
- 1 tablespoon (15g) Dijon mustard
- ⅓ cup (75ml) extra-virgin olive oil
- ½ teaspoon kosher salt and ¼ teaspoon freshly ground pepper
- 1 garlic clove, smashed and minced (optional)
Red Wine Vinaigrette
Yield: ¾ cup
Basic pantry ingredients come together with ease in this versatile vinaigrette that is sure to become a refrigerator standby.
Ingredients
Steps
- Combine all of the ingredients in a glass jar. Screw the lid on tightly and shake until the ingredients are blended. (Optionally, you may whisk together in a bowl, but the vigorous shaking really helps to emulsify the dressing.)
- Store the leftovers in the fridge, where they will keep for several weeks. Shake well before serving each time.
Notes
Over time, the cold temperature of the refrigerator will likely cause the olive oil to solidify. This isn’t a problem. Simply allow the vinaigrette to sit at room temperature for 15 minutes or so, and then shake well.