Herb Infused Red Wine Vinaigrette Recipes

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HERBFARM VINAIGRETTE



Herbfarm Vinaigrette image

Provided by Jerry Traunfeld

Categories     Sauce     Herb     Mustard     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Spring     Shallot

Yield Makes 1 generous cup

Number Of Ingredients 7

1/4 cup red wine vinegar or aged sherry vinegar
2 tablespoons balsamic vinegar
1 tablespoon coarsely chopped shallot
2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
3/4 cup mild extra-virgin olive oil

Steps:

  • Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.
  • Variations
  • Use an herb-infused vinegar in place of the red wine vinegar.
  • Herb Substitutions
  • Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.

RED WINE HERB VINAIGRETTE DRESSING



Red Wine Herb Vinaigrette Dressing image

Make and share this Red Wine Herb Vinaigrette Dressing recipe from Food.com.

Provided by Millereg

Categories     Salad Dressings

Time 10m

Yield 12 ounces, 8 serving(s)

Number Of Ingredients 6

1 cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon honey or 1 teaspoon pure maple syrup
1 tablespoon canola oil or 1 tablespoon olive oil

Steps:

  • Whisk all ingredients together until mixed thoroughly.
  • Store covered and refigerated.
  • Dressing will hold at least one week.

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