Red Wine Vinaigrette

 [donotprint]Red Wine Vinaigrette: Like most salad dressings, this Red Wine Vinaigrette recipe is easy to make with basic ingredients that can be quickly emulsified in a blender. I like to add agave to cut the acidity, but it can be left out or cut to 1/2 teaspoon to taste.

Red Wine Vinaigrette [/donotprint]

Servings: 1 3/4 cups


1/2 cup red wine vinegar

3 Tbs. lemon juice (1 med size lemon)

4 garlic cloves, crushed

1 Tbs. fresh basil, chopped (or 1 tsp. dried)

1 Tbs. fresh oregano, chopped (or 1 tsp. dried)

1 Tbs. fresh marjoram, chopped (or 1 tsp. dried)

1/3 cup extra-virgin olive oil

1 tsp. agave (optional)

1/2 tsp. salt (or to taste)

1/4 tsp. ground black pepper


In blender or food processor, blend vinegar, lemon juice, garlic, basil, oregano and marjoram. Pour mixture into a medium to large glass bowl and whisk in olive oil, salt and pepper until mixed well.

Use immediately, or refrigerate for up to 30 days.


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