Greek Dressing Red Wine Dijon (Printer-Friendly)
Tangy Greek-style vinaigrette of red wine vinegar, Dijon, garlic and oregano; whisk with oil for salads or marinades.
# What You'll Need:
→ Base
01 - 1/2 cup extra-virgin olive oil
02 - 1/4 cup red wine vinegar
→ Flavorings
03 - 2 teaspoons Dijon mustard
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
08 - 1 teaspoon honey or maple syrup
09 - 1 tablespoon fresh lemon juice
10 - Pinch of crushed red pepper flakes
# How to Make It:
01 - In a medium bowl or measuring cup, whisk together the red wine vinegar, Dijon mustard, minced garlic, sea salt, black pepper, dried oregano, and honey or lemon juice if using.
02 - Slowly drizzle in the olive oil in a thin stream while whisking continuously to build a stable emulsion.
03 - Continue whisking until the dressing is fully blended and slightly thickened, then taste and adjust seasoning as needed.
04 - Transfer to a jar or bottle and refrigerate until ready to use. Shake or stir well before serving.
# Expert Advice:
01 -
- It takes exactly five minutes from pantry to plate and tastes like you spent far longer.
- The Dijon mustard works quietly in the background to hold everything together in a silky emulsion that clings to every leaf.
02 -
- If you add the oil too quickly it will separate into a greasy puddle and you will have to start the emulsion from scratch with a new dab of mustard.
- A brief whirl with an immersion blender changes the texture from rustic to luxuriously creamy without altering the flavor at all.
03 -
- Double the batch because it disappears faster than you expect and keeps perfectly in the fridge all week.
- Smash the garlic clove with the flat side of your knife before mincing to release more flavor with less effort.