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Red-Wine Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This classic red wine vinaigrette is a versatile staple that belongs in every cook's repertoire. With its bright acidity and subtle sweetness from the sugar, it provides a sophisticated balance to bitter salad leaves and roasted vegetables. Using extra-virgin olive oil ensures a rich, smooth texture while maintaining the heart-healthy benefits of a Mediterranean-style diet. It is an effortless way to elevate a simple garden salad without the additives found in many shop-bought dressings.

Preparing this dressing at home allows you to control the seasoning and quality of the oil, making it a nutritious choice for everyday meals. Beyond salads, this vinaigrette works beautifully as a light marinade for grilled artichokes or drizzled over steamed green beans. Keep a jar in the fridge for a quick and healthy flavour boost that pairs perfectly with any savoury main course.

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Ingredients for Red-Wine Vinaigrette

  • 60ml red-wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon sugar

  • Salt and black pepper, to taste

  • N/A black pepper

  • 120ml extra-virgin olive oil

How to make Red-Wine Vinaigrette

Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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