Soups & Sauces » Red Wine Vinaigrette

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Red Wine Vinaigrette
Red Wine Vinaigrette <p>Quality red wine vinegar, mustard powder and an olive/corn oil blend come together for a classic red wine vinaigrette. The dried mustard does a great job of holding the emulsification together. And the unmistakable aroma of fresh basil will come through with every use. Keep covered and stored in the refrigerator and this gem will last for 3-4 weeks to use for salads, vegetables, pasta and meat dishes.</p>

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red wine vinaigrette, salad dressing, vinaigrette

Quality red wine vinegar, mustard powder and an olive/corn oil blend come together for a classic red wine vinaigrette. The dried mustard does a great job of holding the emulsification together. And the unmistakable aroma of fresh basil will come through with every use. Keep covered and stored in the refrigerator and this gem will last for 3-4 weeks to use for salads, vegetables, pasta and meat dishes.

Ingredients

  • ⅔ cup olive oil
  • ⅓ cup corn oil
  • 1 cup red wine vinegar
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp dried mustard powder
  • 1 tbsp sugar
  • ½ tsp onion powder
  • 2 tsp garlic, chopped
  • 5-6 basil leaves, chopped or torn

Special Equipment

  • immersion blender/food processor or blender

How-to

  1. Add all ingredients to a bowl (if using an immersion blender) or into a blender or food processor.  Blend just long enough to mix ingredients
  2. Keep in a covered container in the refrigerator for 3-4 weeks.  Mixture will separate while refrigerated but just give a quick shake before using

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