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Red Wine Vinaigrette


  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • ½ cup extra-virgin olive oil 


Whisk all ingredients — except for the olive oil — in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened. This will emulsify your salad dressing so the oil and vinegar will not separate. Store in a tightly closed container in the refrigerator for 3–4 days. 

Photography by Bill Nellans

Food styling by Jennifer Nellans