Cooking Classics: Red Wine-Dijon Vinaigrette

Cooking Classics

The Technique

Red Wine-Dijon Vinaigrette

Homemade salad dressings are simple to make at a moments notice with many pantry staples including oil, vinegar, salt, pepper & sugar. Add a bit of garlic & fresh herbs, if you please, & the flavor elevates instantly. Red Wine-Dijon Vinaigrette is no exception & it’s a wonderful accompaniment to garden fresh salads. It may even be tossed with blanched vegetables such as haricot verts or green beans, roasted carrots & beets & so much more. Learn how to make a recipe staple you’ll reach for time & time again.

Red Wine-Dijon Vinaigrette
makes about 1/2 cup

1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp Dijon mustard
1 small garlic clove, pressed
2 tsp sugar
Kosher salt & freshly ground pepper

Whisk together the first 5 ingredients in a small bowl. Season with salt & pepper.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Season Grilled Meats

Beyond salads & vegetables, vinaigrette salad dressings offer wonderful flavor & can elevate a variety of grilled foods, especially chicken. Follow these pointers for success in your own kitchen.

The Technique

Marinate chicken kabobs or boneless, skinless chicken breasts, beef kabobs or pork tenderloin in the Red Wine-Dijon Vinaigrette at least 2 or up to 24 hours before grilling them according to recipe instructions. To really boost the flavor, add a handful of roughly chopped fresh herbs such as rosemary, oregano, parsley or basil. Reserve extra dressing on the side to drizzle over the main entree just before serving for a deliciously, flavorful meal solution.

The Tune
“On The Sunny Side Of The Street” Billie Holiday 

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Be sweet.