5 Ingredients or Fewer

Molly Wizenberg & Brandon Pettit's Red Wine Vinaigrette

June 17, 2014
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

  • Nanda Devi Van Der Veen
    Nanda Devi Van Der Veen
  • catalinalacruz
    catalinalacruz
  • Auntie Allyn
    Auntie Allyn
  • Kay Bawden
    Kay Bawden
  • Ashley Marie
    Ashley Marie
Review
Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.