5 Ingredients or Fewer

Molly Wizenberg & Brandon Pettit's Red Wine Vinaigrette

June 17, 2014
5 Ratings
Photo by James Ransom
  • Makes about 1/2 cup
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • AntoniaJames
  • Nanda Devi Van Der Veen
    Nanda Devi Van Der Veen
  • catalinalacruz
  • Auntie Allyn
    Auntie Allyn
  • Kay Bawden
    Kay Bawden
Genius Recipes

Recipe by: Genius Recipes

11 Reviews

AntoniaJames April 3, 2022
Excellent - a keeper, in fact. I'm now keeping a Mason jar of red wine wine in the fridge so I will always have it on hand for making this. ;o)
Elle May 13, 2019
Amazing results! Adding the olive oil slowly at the end makes all the difference! My mother-in-law asked for the recipe!
Nanda D. December 27, 2016
I would make this on a night that I would plan on drinking that wine anyway. It would be a shame to let that go to waste for just two teaspoons :/
Isabella A. April 30, 2015
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.
catalinalacruz December 17, 2014
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.
tamater S. December 17, 2014
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!
Auntie A. November 23, 2014
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!
Kay B. September 15, 2014
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.
Ashley M. August 10, 2014
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!
tamater S. June 25, 2014
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!
Margit V. June 20, 2014
So appreciate this, especially at this time of year, when I go out every evening to my garden, to pick a fresh salad.