Basic Red Wine Vinaigrette

Makes: 12 ounces

9 oz. extra virgin olive oil
3 oz. red wine vinegar

For a great vinaigrette, the magic ratio of oil to vinegar is 3:1. At home, we use a 12 oz. plastic squirt bottle to store our Red Wine Vinaigrette. Just pour the oil and vinegar into the bottle, then shake well, squeeze and serve– SO easy!

You can store it at room temperature for up to two-three months, and use it alone or as a base for other vinaigrettes whenever you want. Do not add salt and pepper to the bottle – add seasoning only as you use it (to a salad, dressing, vegetables, etc. )


2 Responses

  1. Do you use a olive oil purchased from a grocery store (brand name) or do you purchase an extra virgin Olive oil from a local FM Olive oil company?
    I love using the flavored balsamic vinegars in many of my salads but had not reduced it so will definitely do the reduction.
    Thank you

    1. Sarah Nasello

      Thank you for your questions. At home we use a Greek extra virgin olive oil called Mistra Estates, which is imported from the Sparta region by our friend, Peter Schultz, of Moorhead, MN. He brings it in once a year and we just love it. If I don’t have that on hand, I will usually run out to TJ Maxx to see what varieties they have in stock. I have found excellent Italian/Sicilian olive oils there at very good prices. However, if I’m frying or cooking something in olive oil, I like to buy extra virgin olive oil in the big containers from Sam’s or Costco. Hope this helps!

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