Molly Wizenberg & Brandon Pettit's Red Wine Vinaigrette

By • June 17, 2014 8 Comments

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Author Notes: This is a trick for making any old vinegar taste like something fancy, with just a splash of red wine. Feel free to play around with it: Pettit also likes to reinforce white wine vinegar with dry bubbly, and he's considered apple cider vinegar with a sour beer (like Duchesse de Bourgogne) too. Adapted slightly from Delancey: A Man, a Woman, a Restaurant, a Marriage (Simon & Schuster, 2014).Genius Recipes

Makes about 1/2 cup

  • 2 tablespoons Dijon mustard (preferably Roland Extra Strong, Beaufor, or Edmond Fallot)
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons red wine
  • Pinch of fine sea salt
  • Pinch of sugar
  • 1/4 cup (60 milliliters) olive oil
  1. In a jar or small bowl, whisk together the mustard, vinegar, wine, salt, and sugar. Gradually add the olive oil, whisking to emulsify. The dressing should look opaque and somewhat creamy, almost peachy in color.
  2. Note: This dressing will keep in the refrigerator indefinitely.

More Great Recipes: Condiments|Salads|Olive Oil

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Comments (8) Questions (0)


4 months ago Isabella A

This is super nice, but a little strong, so I added a full 1/4 tsp of sugar and upped the olive oil by about 2 tbsp.


8 months ago catalinalacruz

I'm not crazy about a mustard-dominant dressing, so I tried this with 2 teaspoons of Dijon instead of 2 tablespoons. Excellent! Thank you.


8 months ago tamater sammich

Even though I love my Maille mustard slathered on a dark rye and stinky cheese, I don't like to dominate my green leaves with strong tastes, either. Thanks for the great idea!


9 months ago Auntie Allyn

Love love LOVE this vinaigrette! I made it several times using the Grey Poupon that is readily available in my small town; recently, I found the Roland Extra Strong mustard that Molly recommends, and it really improved the vinaigrette. It's worth seeking out!


12 months ago Kay Bawden

We have made a staple, regular vinaigrette in our home for years, until now. Wizenberg and Pettit's RWV is simply the best. So flavoursome, easiy to make. I double the quantities so that I only have to make it, every second night!! Well done and thanks.


about 1 year ago Ashley Marie

Love this! It's become a regular staple in our house, since we always have red wine on hand ;) Divine combination of flavors! Thanks for sharing!


about 1 year ago tamater sammich

I've never tasted any of the mustards mentioned above; on our city/shopping trips I pick up a couple of jars of Maille mustard, and man, I could eat it with a spoon!


about 1 year ago Margit Van Schaick

So appreciate this, especially at this time of year, when I go out every evening to my garden, to pick a fresh salad.