Honey Mustard Red Wine Vinaigrette
Honey Mustard Red Wine Vinaigrette

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, honey mustard red wine vinaigrette. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Honey Mustard Red Wine Vinaigrette is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Honey Mustard Red Wine Vinaigrette is something that I have loved my whole life.

Traditional red wine vinaigrettes, like this one, are made of red wine vinegar, olive oil, sugar, Dijon mustard, garlic, salt and pepper. Check out this guide for how to make vinaigrette for other easy salad dressing ideas. I've contemplated tossing some dijon mustard in-I may have to give it a shot!

To get started with this particular recipe, we have to prepare a few ingredients. You can have honey mustard red wine vinaigrette using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Honey Mustard Red Wine Vinaigrette:
  1. Get red wine vinegar
  2. Get honey, depending on how sweet you like things
  3. Make ready minced shallot
  4. Prepare Dijon mustard
  5. Prepare yellow mustard
  6. Make ready kosher salt to start
  7. Take black pepper
  8. Take olive oil

Slowly whisk in oil until well blended. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil..

Instructions to make Honey Mustard Red Wine Vinaigrette:
  1. Put all ingredients except oil in a mixing bowl and whisk well until everything is well combined and all salt is dissolved. At this point before you add the oil is when you want to adjust your seasonings. (It's much easier to taste everything without the oil.)
  2. Add olive oil and whisk well again until all ingredients become incorporated. The mustard works to emulsify the dressing and keep the oil and vinegar from separating.
  3. That's it!
  4. Toss with your favorite greens (I like anything that has arugula in it.) We had it with pan-fried salmon with olive oil-confited tomatoes on top the other night.

Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette. The recipe is a wonderful base for other combinations of oil, vinegar, and sweet syrups. The SL Test Kitchen recommends substituting in different types of vinegar, such as rice vinegar, red wine vinegar, or apple cider vinegar. You could also substitute maple syrup, cane syrup, or molasses for the honey called for in the recipe. In a small bowl, whisk together shallot, garlic, vinegar, salt, several turns of freshly ground pepper, honey, mustard and herbs.

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