Red Wine (Blue State) Shallot Vinaigrette
Purple powersuits aren’t the only thing our Commander-in-Chef likes for her dressing.
Serves 10
Prep Time 10 Minutes
Ingredients
- ⅔ cup olive oil extra virgin
- ¼ cup Dijon mustard
- ¼ cup red wine vinegar
- ¼ cup orange juice
- 1 medium shallot finely minced
- 1 teaspoon sugar or more to taste
- Salt and pepper to taste
Directions
Combine the Ingredients:
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, orange juice, minced shallot, and sugar until well combined.
Emulsify the Dressing:
- Gradually drizzle in the extra-virgin olive oil while continuing to whisk. This will help to emulsify the vinaigrette, blending the oil and vinegar together into a smooth dressing.
Season:
- Season with salt and pepper to taste. Adjust the seasoning or sweetness as needed, depending on your preference.
Let it Rest:
- For the best flavor, let the vinaigrette sit for at least 15 minutes before using. This allows the shallots to mellow and the flavors to meld together.
Serve:
- Use the vinaigrette immediately, or store it in an airtight container in the refrigerator for up to a week. If the oil solidifies in the fridge, let it come to room temperature and whisk before using.
