Red Wine Vinaigrette

SERVES: About 1/2 cup

PREPARATION TIME: 10 min

COOKING TIME:

Ingredient

2 tbsp red wine vinegar
1 small shallot, minced (about 1 tbsp)
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp salt
1/4 tsp freshly ground pepper
6 tbsp Filippo Berio Extra Virgin Olive Oil

Method

Whisk together vinegar, shallot, mustard, honey, salt and pepper until blended. Slowly whisk in olive oil.
Variations:Keep the basics of the vinaigrette the same, but vary the oil and vinegar for different combinations. Adding an herb or spice will also change the flavors.
6 Vinaigrette variations1. Sweet-and-Mild Vinaigrette: Replace red wine vinegar with apple cider vinegar and replace Extra Virgin Olive Oil with the same amount of Extra Light Olive Oil.2. Bright-and-Zesty Vinaigrette: Replace red wine vinegar with sherry vinegar and replace Extra Virgin Olive Oil with the same amount of Robusto Extra Virgin Olive Oil.3. Herb-and Citrus-Vinaigrette: Replace red wine vinegar with 3 tbsp lemon juice and add 1/2 tsp dried oregano.4. Sweet-and-Tangy Vinaigrette: Replace red wine vinegar with balsamic vinegar and replace honey with 1 tsp maple syrup. Replace Extra Virgin Olive Oil with Organic Extra Virgin Olive Oil.5. Bright Herb Vinaigrette: Replace red wine vinegar with white wine vinegar and add 1 tsp chopped fresh tarragon. Replace Extra Virgin Olive Oil with the same amount of Delicato Extra Virgin Olive Oil.6. Everyday Vinaigrette: Replace red wine vinegar with white vinegar and add 1/2 tsp paprika. Replace Extra Virgin Olive Oil with Extra Light Olive Oil.
6 Ethnic vinaigrette variations1. French Vinaigrette: Increase Dijon mustard to 2 tsp. Add 1 tbsp chopped chives and 2 tsp chopped fresh tarragon.2. Tex-Mex Vinaigrette: Replace red wine vinegar with 3 tbsp fresh lime juice and add 1/2 tsp ground cumin.3. Mediterranean Vinaigrette: Replace red wine vinegar with lemon juice and add 2 tsp tahini paste.4. Asian Vinaigrette: Replace red wine vinegar with rice wine vinegar. Replace salt with 1 tbsp soy sauce and add 2 tsp grated fresh gingerroot.5. Italian Vinaigrette: Substitute cracked black pepper for ground pepper. Add 1/4 tsp Italian seasoning and 2 tbsp grated Parmesan cheese.6. Spanish Vinaigrette: Replace red wine vinegar with sherry vinegar and add 1/2 tsp smoked paprika.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.