Can I use regular vinegar instead of red wine vinegar?

While you can substitute white vinegar or apple cider vinegar in a pinch, you'll miss the distinctive fruity notes that red wine vinegar provides. Each vinegar has its own personality—white is sharper, apple cider is fruitier, and balsamic is sweeter. Adjust other ingredients accordingly if substituting.

Why did my dressing separate so quickly?

Homemade dressings naturally separate faster than commercial ones without stabilizers. The mustard helps, but separation is normal. Just give it a good shake right before using. If it's separating too quickly, try adding a bit more Dijon mustard, which acts as a natural emulsifier.

Is this dressing healthy?

This vinaigrette is made with wholesome ingredients and contains heart-healthy olive oil. It's certainly healthier than most commercial dressings, which often contain preservatives and added sugars. The maple syrup adds minimal sweetness without the processed sugars found in many bottled dressings.

Can I make this dressing without any sweetener?

Absolutely! The sweetener helps balance the acidity, but if you prefer a tangier dressing, you can reduce or omit the maple syrup entirely. Some people enjoy the clean, sharp flavor of an unsweetened vinaigrette, especially on more delicate greens or seafood dishes.

Homemade Red Wine Vinaigrette Recipe

Name: Homemade Red Wine Vinaigrette Recipe
Prep time: 7 min
Total time: 7 min
Cuisine: American
Ingredients: Main Ingredients; 2 ½ tablespoons red wine vinegar; 1 tablespoon freshly squeezed lemon juice (plus more to taste); 2 to 3 teaspoons Dijon mustard; 2 to 3 teaspoons maple syrup (or agave nectar); 2 garlic cloves, grated, finely minced, or crushed with a press; ½ to 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes (optional, for a kick); ¼ cup + 2 tablespoons (84g) extra virgin olive oil; ½ teaspoon kosher salt, plus more to taste; Freshly cracked black pepper, to taste

Description

This tangy and zesty Red Wine Vinaigrette is made with red wine vinegar, lemon juice, garlic, Dijon mustard, maple syrup, oregano, and extra virgin olive oil. It comes together in just 7 minutes, perfect for elevating salads, roasted vegetables, or as a marinade. With adjustable flavors for sweetness, heat, or acidity, it’s a versatile, homemade dressing that is both simple and delicious.

Ingredients

Units Scale

Main Ingredients
2 1/2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice (plus more to taste)
2 to 3 teaspoons Dijon mustard
2 to 3 teaspoons maple syrup (or agave nectar)
2 garlic cloves, grated, finely minced, or crushed with a press
1/2 to 1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for a kick)
1/4 cup + 2 tablespoons (84g) extra virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients
Add the red wine vinegar and freshly squeezed lemon juice to a jar with a tight-fitting lid. Add 2 teaspoons of Dijon mustard, 2 teaspoons maple syrup, garlic, ½ teaspoon oregano, red pepper flakes (if using), extra virgin olive oil, ½ teaspoon kosher salt, and freshly cracked black pepper to taste.
Emulsify Vinaigrette
Seal the jar with the lid and shake vigorously to emulsify all ingredients until the vinaigrette is well mixed, slightly thickened, and smooth.
Adjust Seasoning
Taste the vinaigrette and adjust. Add more Dijon mustard for extra tang and creaminess, additional maple syrup for sweetness, or more lemon juice or vinegar for extra acidity. Season further with salt, pepper, or oregano as desired.
Alternative Method
If preferred, use a bowl instead of a jar (the classic method): Add all ingredients except the olive oil to the bowl, whisk together, and then slowly drizzle in the olive oil while whisking constantly until emulsified.
Storage
Store the vinaigrette in the sealed jar in the refrigerator for 1 to 2 weeks. Shake before each use.

Notes

This vinaigrette recipe is easily adjustable—modify sweetener, acidity, or spice to suit your taste.
Let the vinaigrette sit for an hour or so to allow flavors to meld for the best taste.
Homemade vinaigrette stores well; shake before each use as natural separation may occur.
Use as a salad dressing, marinade, or drizzle over roasted vegetables or grains.

Nutrition

Serving Size: 1/6 of recipe (about 2.5 tablespoons)
Calories: 142
Sugar: 2g
Sodium: 114mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.2g
Protein: 0.2g
Cholesterol: 0mg