Basic Red Wine Vinaigrette Recipe

Publish date: 2024-08-25
Democracy Dies in DarknesscourseCondimentStart CookingComment on this storyAdd to your saved recipes

A good vinaigrette goes a long way in the kitchen, whether you’re using it on fresh salads and sauteed vegetables or as a marinade for proteins. This recipe is as basic as you can get, and it’s perfectly fine to use different kinds of vinegar and mustard, add a touch of honey for sweetness, add fresh herbs or substitute lemon juice for the vinegar.

The vinaigrette can be refrigerated for up to 4 weeks. Shake well before using.

Adapted from a recipe by Martha Stewart.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 4 (makes about 1/2 cup)

Directions

  • Step 1

    Combine the oil, vinegar, mustard and garlic in a Mason jar. Season with a pinch each of salt and pepper. Seal and shake well, until emulsified. Use right away, or refrigerate for up to 4 weeks.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per tablespoon

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe by Martha Stewart.

    Tested by Kristen Hartke.

    Published September 5, 2016

    Related Recipes

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnkpbAqq%2BMq5ydZaeeu6Z51aKlmqGXp7K1wMRo