Basic red wine vinaigrette recipe

Published June 3, 2010 5:04PM (EDT)

 (Tracy Hebden Lrps)
(Tracy Hebden Lrps)


  • 1/4 cup red wine vinegar
  • 1 teaspoon minced shallot
  • 1/2 teaspoon salt
  • Pinch sugar, optional, to taste
  • Black pepper, to taste
  • 3/4 cup canola oil (or mix of canola and extra-virgin olive oil)


  1. Combine everything but the oil and sugar in a bowl and let sit for 20 minutes.
  2. Taste the vinegar mixture. It will be sour, but if it feels harsh, add a pinch of sugar.
  3. Whisk the vinegar vigorously and pour the oil in thin stream. Alternatively, shake it all together in a jar with a lid, or zap it all in a blender or food processor.
  4. The vinaigrette will eventually separate; just re-whisk or shake before using.

By Francis Lam

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam.

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