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Red Wine vinaigrette in a Weck dish.
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Classic Red Wine Vinaigrette Recipe

This easy Red Wine Vinaigrette is a classic homemade salad dressing that’s bright, tangy, peppery, and perfectly balanced with Dijon mustard, garlic, maple syrup, and extra-virgin olive oil. Whisk it together in minutes for a fresh, flavorful dressing that’s perfect for salads, vegetables, grain bowls, and more.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, dressing
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12
Author: Kellie
Cost: $5

Equipment

  • mixing bowl
  • whisk
  • Measuring cups and spoons
  • Microplane or grater
  • Mason jar or airtight container

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove finely grated
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1-2 teaspoons finely chopped fresh tarragon optional

Instructions

  • In a medium bowl or jar, whisk together the red wine vinegar, Dijon mustard, grated garlic, maple syrup, salt, and pepper until smooth.
  • Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is thickened and blended.
  • Taste and adjust the seasoning with more salt, vinegar, or maple syrup, if needed.
  • Let the vinaigrette rest for 5 to 10 minutes before serving, if time allows, to help the garlic mellow and the flavors blend.
  • If using the jar method, add all ingredients to a jar, seal tightly, and shake vigorously for 15 to 20 seconds until combined.

Notes

  • For a smoother garlic flavor, let the vinaigrette rest for 5 to 10 minutes before serving.
  • If the dressing tastes too tart, add a tiny drizzle more maple syrup or olive oil to balance it.
  • If the flavor tastes flat, add another pinch of salt or a small splash of red wine vinegar.
  • The vinaigrette may separate as it sits. Shake or whisk well before serving.
  • Store in an airtight jar or container in the refrigerator for up to 1 week.
  • If the olive oil solidifies in the refrigerator, let the dressing sit at room temperature for 10 to 15 minutes, then shake well before using.
  • Fresh tarragon is optional, but it adds a lovely bistro-style flavor. Parsley, chives, basil, oregano, or thyme can also be used.

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 111mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.2mg