Red Wine Vinaigrette

Preparation info

  • Makes about

    600 ml

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This is a very basic recipe. Many herbs can be added to the bottle to help infuse more flavours. The best to use, unchopped, are basil, tarragon and thyme. When the dressing is to be used, just add some chopped fresh chives, basil, thyme or tarragon to finish the dressing.


  • 4 shallots or 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 30


Mix the chopped shallots or onion with the garlic in a pan and add the red wine. Bring to the boil then reduce until almost dry. Add the red wine vinegar and boil to reduce by three-quarters. Remove the pan from the heat.

While the shallots are still warm, add the Dijon mustard and blend in with the olive oil. Season with salt and pepper. The dressing can now be left to cool and then bo