My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes.
I even taught a Udemy class on basics of making healthy salad dressings and vinaigrettes. In American, we are awash with cheap, chemical filled bottle of crap they call dressing and vinaigrette, yet a movement is underfoot. People are growing artisanal greens and organic vegetables and are hesitant to cover them up with store-bought trash, so there is a huge interest in making homemade items like vinaigrettes. This red wine vinaigrette, unlike the store bought variety does not contain herbs or other preservatives that can make it taste fake.
To that end, here is a terrific yet simple Red Wine Vinaigrette recipe.
PS If you don’t have xanthan you can get it cheap on Amazon.com
- 2 tbs Dijon mustard
- 1 tbs shallot finely minced
- 3 tbs red wine
- 1-1/2 tbs red wine vinegar
- 1/2 tsp balsamic vinegar
- 2 tsp sugar
- 1/4 tsp xanthan gum
- 1 tsp sea salt or kosher salt
- 1/2 cup olive oil or blend half extra virgin olive oil half grape seed oil
- In a bowl whisk together all ingredients except oil.
- Once well combined slowly drizzle in the oil while whisking vigorously, until well emulsified
- Keeps well in the fridge for 10 days