Red Wine Vinaigrette
- cal. (kcal) 70
- Yield: 3 cups (48 1-tablespoon servings)
- Prep: 10 mins
- Combine 3/4 cup red wine vinegar, 1 tbsp finely diced shallot, 2 1/2 tsp Dijon mustard, 2 1/2 tsp Garlic Puree, 1/2 tsp minced garlic, 1/2 tsp dried oregano, 1 tbsp kosher salt and 1/2 tsp freshly ground black pepper in a blender and puree on medium speed until smooth. With motor running, slowly add 1 1/2 cups canola oil and 1/4 cup extra-virgin olive oil in a thin stream and blend until thoroughly incorporated. Transfer to a large container with a tight-fitting lid and refrigerate. Vinaigrette will keep for up to 1 month in the fridge.
- Recipe courtesy of Live to Eat by Michael Psilakis.