Classic Dijon Red-Wine Vinaigrette (Tangy, Not Too Sour)

Name: Classic Dijon Red-Wine Vinaigrette (Tangy, Not Too Sour)
Prep time: 5 min
Total time: 5 min
Yield: Makes about 1/2 cup (4–6 salads)
Cuisine: French
Ingredients: 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 small garlic clove, finely grated or minced (optional); 1 1/2 tsp honey or 1 tsp sugar; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper; 6 tbsp extra-virgin olive oil; 1 tsp minced shallot (optional, for a softer tang); 1–2 tsp water, as needed to soften sharpness

Erin Rea·5 min·Makes about 1/2 cup (4–6 salads)

This is the bistro-style vinaigrette you’ll reach for all week: bright red-wine vinegar tang, rounded out with Dijon, a touch of sweetness, and enough olive oil to keep it lively—not harsh. It’s ideal for simple green salads, chopped Italian-style salads, or as a quick marinade for cucumbers and tomatoes. Make it in a jar, shake it hard, and adjust at the end until it tastes balanced and clean.

vinaigrette
salad dressing
quick
make-ahead

5 min total

140 kcal · 0g protein · 2g carbs · 15g fat total

Jar with lid or whisk · Microplane or garlic press (optional)

Ingredients

•2 tbsp red wine vinegar
•1 tbsp Dijon mustard
•1 small garlic clove, finely grated or minced (optional)
•1 1/2 tsp honey or 1 tsp sugar
•1/2 tsp kosher salt, plus more to taste
•1/4 tsp freshly ground black pepper
•6 tbsp extra-virgin olive oil
•1 tsp minced shallot (optional, for a softer tang)
•1–2 tsp water, as needed to soften sharpness

Instructions

Make the vinaigrette

In a jar with a tight lid (or a bowl), combine the red wine vinegar, Dijon, honey, salt, pepper, and garlic (if using). Shake or whisk until the salt dissolves and it looks uniform.

Add the olive oil. Shake hard for 10–15 seconds (or whisk briskly) until it turns slightly thicker and cloudy.

Taste on a leaf of lettuce (not off a spoon). You want it bright and snappy but not stinging.

Adjust to hit “tangy, not too sour”: if it tastes sharp/sour, shake in 1–2 tsp water and/or a small pinch more honey; if it tastes flat, add a few drops more vinegar; if it tastes oily, add a small pinch of salt to make the flavors pop.

Use & store

Dress greens lightly first, toss, then add more only if needed—properly dressed salad should look glossy, not wet.

Refrigerate leftovers in the jar up to 1 week. If it firms up in the fridge, let it sit 10 minutes, then shake until loose and emulsified again.

Notes

Balance tip: Red wine vinegar varies a lot in sharpness. For “tangy, not too sour,” water is your secret weapon—1–2 tsp softens the bite without making it sweet. For a creamier, clingier dressing, increase Dijon to 1 1/2 tbsp. For an Italian-leaning version, add 1/2 tsp dried oregano and a pinch of chili flakes. If using shallot, let the mixed vinegar + shallot sit 5 minutes before adding oil to slightly mellow the allium.

Ingredients

•2 tbsp red wine vinegar

•1 tbsp Dijon mustard

•1 small garlic clove, finely grated or minced (optional)

•1 1/2 tsp honey or 1 tsp sugar

•1/2 tsp kosher salt, plus more to taste

•1/4 tsp freshly ground black pepper

•6 tbsp extra-virgin olive oil

•1 tsp minced shallot (optional, for a softer tang)

•1–2 tsp water, as needed to soften sharpness