Best Herb Infused Red Wine Vinaigrette Recipes

Herb Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield About 1 cup

Number Of Ingredients 6

1/4 cup white wine or champagne
1 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper to taste
2/3 cup extra-virgin olive oil
2 tablespoons minced herbs, such as tarragon, chives, and/or parsley

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

Herbfarm Vinaigrette image

Provided by Jerry Traunfeld

Yield Makes 1 generous cup

Number Of Ingredients 7

1/4 cup red wine vinegar or aged sherry vinegar
2 tablespoons balsamic vinegar
1 tablespoon coarsely chopped shallot
2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
3/4 cup mild extra-virgin olive oil

Steps:

Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.
Variations
Use an herb-infused vinegar in place of the red wine vinegar.
Herb Substitutions
Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.

Herb-Infused Red Wine Vinaigrette image

Provided by IMCHFAPL

Categories < 30 Mins

Time 20m

Yield 16 serving(s)

Number Of Ingredients 12

16 ounces red wine vinegar
4 ounces thyme (fresh)
4 ounces basil (fresh)
4 ounces italian seasoning
2 teaspoons crushed red pepper flakes
2 teaspoons cracked black pepper
2 tablespoons salt
4 ounces honey
4 ounces fennel seeds (in cheese clothe)
2 ounces garlic (minced)
4 ounces shallots (minced)
16 ounces olive oil

Steps:

Place all ingredients except for oil in large container.
Place in immersion blender in container and blend. While in container slowly add oil blending ingredients to mixture to create emulsification. Place in container, label, date and refrigerate.

Nutrition Facts : Calories 375.1, Fat 29.7, SaturatedFat 4, Sodium 905.9, Carbohydrate 15.1, Fiber 4.3, Sugar 5.9, Protein 2.4

Herb Vinegar image

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 3

1 garlic clove, peeled, optional
12 to 18 inches fresh oregano, basil or tarragon sprigs
1-1/4 cups white vinegar or white wine vinegar

Steps:

If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.

Nutrition Facts :