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Food & Wine Recipe

Red Wine "Vinaigrette"

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  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 1 1/4 CUPS
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

This is a variation on Patricia Wells' classic vinaigrette, in which leftover bits of red wine are reduced and used in place of vinegar. The reduced wine adds a sweeter, less acidic quality to the dressing. Use any combination of leftover wines for t...

  1. 1/2 cup leftover red wine
  2. Fine sea salt
  3. 1 cup extra-virgin olive oil
  1. In a medium casserole, bring the wine to a boil over high heat. Boil until reduced by half, 3 to 4 minutes. Set aside to cool thoroughly.
  2. Combine the reduced wine and salt in a jar. Cover and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning.