Red Wine Dressing

Preparation info
  • Makes

    175 ml

    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

This recipe is very similar to the Mustard Dressing. The difference is, of course, the vinegar. In this dressing, the wine vinegar is the predominant taste. It’s best to use a good quality, thick, red wine vinegar, possibly aged. If you manage to find a Cabernet Sauvignon vinegar it really will be the best. Failing that, simply use a standard red wine vinegar; the dressing will still work but not have quite the strength. It may be a good idea to take a qua