Red Wine Vinaigrette

Red Wine Vinaigrette
Prep 10 m


  1. 1 of 1 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.
Nutrition Information for Red Wine Vinaigrette
Servings Per Recipe:
Per Serving: 125 mg sodium, 0 g pro., 0 g sugar, 0 g fiber, 0 g carb., 0 g sat. fat, 8 g Fat, total, 70 kcal cal.