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Red Wine Vinaigrette

Red wine vinaigrette made by whisking Dijon mustard, honey, and garlic into red wine vinegar, then slowly emulsifying with olive oil for a clear, glossy dressing. Ideal for salads and vegetable dishes, with a light-catching pour over greens.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 110
Ingredients Method Notes

Ingredients
  

Red wine vinegar
  • 0.25 cup red wine vinegar
Dijon mustard
  • 1 tbsp Dijon mustard
Honey
  • 1 tbsp honey
Garlic
  • 2 clove garlic, minced
Olive oil
  • 0.5 cup olive oil
Salt and pepper
  • 1 salt and pepper to taste
Fresh parsley
  • 1 tbsp fresh parsley, minced optional

Method
 

Make the vinaigrette
  1. In a bowl, whisk together red wine vinegar, Dijon mustard, honey, and minced garlic until smooth and evenly combined. The mixture should look slightly opaque and hold together when you lift the whisk.
  2. Slowly whisk in olive oil in a thin stream until the dressing turns clear and emulsified with a glossy appearance. Keep whisking until the oil is fully incorporated and no streaks remain.
  3. Season with salt and pepper to taste, then fold in minced parsley if desired. Taste and adjust seasoning so the flavor is balanced.
  4. Transfer the vinaigrette to a jar and shake well before each use. Re-whisking or shaking keeps the emulsion clear and glossy.
Serve
  1. Pour the red wine vinaigrette over fresh salad or lightly dressed vegetable dishes right before serving. Let the glossy oil catch the light for a finished look.

Notes

Pro tip: emulsify by adding the olive oil gradually—if it looks streaky, slow down and whisk harder. Store in a sealed jar in the refrigerator for up to 5 days; shake well before each use because the dressing may separate slightly. Freezing is not recommended for vinaigrettes with emulsified oil. If you want a honey-free option, use maple syrup in the same amount for a similar sweet balance.