Recipes With Red Wine Vinaigrette

A red wine vinaigrette is an accompaniment to different dishes that, by penetrating the food, not only hydrates the preparation but also gives it a specific flavor or increases its intensity. In general, it has acidic ingredients such as vinegar or lemon juice, although there may also be vinaigrettes with sour cream and mustard. The one most used in everyday cooking is the one that mixes red wine vinegar with oil.

As an accompaniment to red meats, it should be prepared with strong-flavored ingredients, such as Dijon mustard, sour cream, blue cheese and citrus juice; On the other hand, for a salad it is better to prepare it with a touch of yogurt or simply a little vinegar and olive oil. Below we will provide you with several recipes for different preparations.

Multi-purpose red wine vinaigrette

Ingredients

• 2 cloves of fresh garlic
• ¼ cup of olive oil (50 g)
• 1 teaspoon of dried oregano (5 g)
• 2 teaspoons of kosher salt (10 g)

• 2 tablespoons of red wine vinegar (30 ml)

Preparation

1. We peel the garlic cloves and cut them into small pieces.
2. In a container, pour the wine and mix it with the oregano and salt.
3. Next we add the olive oil and the minced garlic.
4. Mix with a spoon until the salt dissolves. We can reserve it in the refrigerator or at room temperature.

Red wine vinaigrette for red meat

Ingredients

• a pinch of salt
• ½ beef bouillon tablet (about 6 g)
• Freshly ground black pepper (to taste)
• ½ cup of red cabbage (about 50 g)
• 2 tablespoons of balsamic vinegar (30 ml)
• 3 tablespoons of dry red wine (30 ml)

Preparation

1. We clean and cut the purple cabbage into julienne. Next, we put it to cook in hot water (just the right amount) with the beef stock cube. We stir constantly until it dissolves completely.
2. When the cabbage is cooked, we sauté it in a pan with a little olive oil and black pepper.
3. Once the cabbage is sautéed, we return it to the pot with the beef broth to process it with the help of the hand mixer. While mixing, add both the balsamic vinegar and the red wine.
4. We let it cool down to room temperature before refrigerating.

Red wine vinaigrette for white meats

Ingredients

• 1 clove garlic
• Salt and pepper to taste)
• 1 small onion
• Aromatic herbs (to taste)
• ½ cup rapeseed oil (100 ml)
• 3 tablespoons of cider vinegar (45 ml)
• 2 tablespoons of sugar (30 g)
• 2 tablespoons of red wine (30 ml)
• ¼ cup extra virgin olive oil (50 g)
• 2 teaspoons of Dijon mustard (10 g)

Preparation

1. We peel the garlic clove and crush it with the mortar completely.
2. Peel and cut the onion into small cubes. Next, we proceed to process them with the help of a hand mixer or blender.
3. In a bowl, mix all the dry ingredients and the onion cream.
4. We add the garlic, mustard, oils and wine.
5. We stir with enveloping movements until the mustard acquires a very liquid consistency (this will mean that the mixture has been completely integrated).
6. Add the aromatic herbs, stir and reserve.

Red wine salad dressing

Ingredients

• a pinch of salt
• 2 tablespoons of red wine (30 ml)
• ½ cup of strawberry juice (125 ml)
• 2 tablespoons of olive oil (30 ml)
• 1 tablespoon of lemon juice (15 ml)
• 1 teaspoon of freshly ground pepper (5 g)
• Optional: 1 teaspoon of Dijon mustard (5 g)

Preparation

1. We prepare the strawberry juice and mix with the tablespoon of lemon juice. We keep it refrigerated until it is time to use it.
2. In addition, we mix the Dijon mustard with the red wine, oil, salt and black pepper.
3. Add the strawberry juice to the mixture and stir until everything is integrated. We booked.

As we have seen, the vinaigrette is a very easy preparation to carry out that admits various ingredients; therefore, it is not boring. However, it is very important to be careful with the use of salt, since when it is added in excess it can dull the rest of the ingredients and have an unpleasant taste.

A red wine vinaigrette helps us achieve true delicacies. Therefore, it never hurts to include it on our special occasions to get a good menu. Regardless of the dish that is going to be served, there will always be a good vinaigrette with which we can accompany it. In this sense, the trick is to know how to combine and enhance the flavors.