I love a good vinaigrette salad dressing! Based on the combination of olive oil and vinegar, vinaigrette dressings are much healthier than other salad dressings out there (I'm looking at you, ranch).
Once you have the oil and vinegar, there are so many ways to change up the flavors. And today's recipe is one of those: red wine shallot vinaigrette.
This easy salad dressing has some great "zing" from the red wine vinegar and mustard, and is especially good on salads with bolder flavors, like feta cheese and lots of tomatoes. I first used it on a niçoise salad because it complements the taste of tuna so well.
Once you make it, you'll want to try this dressing on all your salad combinations!
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Why I Love this Recipe
Homemade salad dressing is fast and easy, and so much better than anything from the store. You have complete control over the flavors, and you can feel good knowing that it contains no preservatives.
And starting with extra-virgin olive oil means Hello Heart Healthy! It feels good to have control over every ingredient. I like to know my salad dressing is keeping things in balance rather than cancelling out all the goodness in a salad with unhealthy ingredients!
Ingredients Needed
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to make this Red Wine Shallot Vinaigrette
Like most salad dressings, this one comes together easily. The only prep needed is to chop or mince the shallot, and you can keep it chunky if you prefer or mince it into super tiny pieces. I have found that using a microplane for this will produce a perfectly fine mince, delivering all the taste and a silky texture.
Measure all the other ingredients and place them in a small blender. A covered jar will work too, but I find that a blender or small food processor really does a great job. There's no amount of shaking I can do that will emulsify like a blender!
Blend (or shake) until the dressing is completely combined. This is usually 30 -60 seconds with my Breville blender.(affiliate link)
I like to give the dressing a quick taste here and adjust as needed. If it tastes too sharp or mustard-y, I add another teaspoon of sugar to smooth that out.
The red wine shallot vinaigrette is now ready to be stored or served. It should keep in the fridge for 1 to 2 weeks in a covered container.
Serving Suggestions
As vinaigrettes go, this one has a bolder taste than some. This makes it a good match for a salad with bolder flavors, like feta or other strong cheeses. As I mentioned, I like it on a niçoise salad because it helps balance the tuna in that salad.
I also love it on tomatoes. This might not be for everyone, but I happen to LOVE tomatoes, especially fresh, in-season heirloom tomatoes. Take a big, beautiful slice and add a little red wine shallot vinaigrette. Divine!
Expert Tips/FAQ
I always have on hand 2 types of olive oil. "Regular" olive oil is sometimes labeled "cooking" olive oil. This type of olive oil is suited for cooking as it can handle being heated.
Extra-virgin olive oil is better suited for salad dressings. It is not as desirable for cooking as it has a lower smoke point. This is the temperature at which the oil breaks down into visible gaseous products. Too much of this can alter the taste of your food.
I have found that sometimes a little more sugar is needed. I believe it varies according to brand of mustard used, but your red wine vinegar could be another factor. My method is to start with one teaspoon, blend the dressing, then give it a quick taste. If it tastes too sharp or "mustard-y" I will add one more teaspoon of sugar and blend again. This will typically give me the perfect balance of flavors.
More Homemade Salad Dressings for You to Try
📖 Recipe
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Red Wine Shallot Vinaigrette
Video
Ingredients
- ⅔ cup olive oil extra virgin
- ¼ cup mustard stone ground or other grainy type
- ¼ cup red wine vinegar
- ¼ cup lemon juice fresh squeezed
- 1 medium shallot finely minced
- 1 -2 teaspoon sugar
- Salt and pepper to taste
Instructions
- Add all ingredients to a small blender/food processor or a jar with a tight-fitting lid. Start with 1 teaspoon sugar.⅔ cup olive oil, ¼ cup mustard, ¼ cup red wine vinegar, ¼ cup lemon juice, 1 medium shallot, 1 -2 teaspoon sugar, Salt and pepper
- Cover and blend/shake vigorously until all ingredients are fully combined.
- Taste and adjust as needed with seasonings and/or an additional teaspoon of sugar.
- Store, refrigerated, in a covered container for up to 2 weeks.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Natalie
Sounds wonderful. I never tried this dressing before. I will give this recipe a try for sure. Can I use low-carb sweetener here?
Sula
I've bnever tried it with a low-carb sweetener but I think it would be just as good!