Red Wine Vinaigrette Food

RED WINE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.

SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE

Steps:

• For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
• Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
• Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
• For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
• For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.

RED-WINE VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

RED WINE MUSTARD VINAIGRETTE

Steps:

• Combine mustard, vinegar, and salt in a small bowl, and whisk to combine. Add the oil one or two tablespoons at a time, whisking continuously to emulsify.
• Taste to correct vinegar-oil balance, if necessary, and toss with your favorite salad ingredients. The dressing will keep for up to two weeks in an airtight container in the refrigerator.

RED WINE VINAIGRETTE

Steps:

• Mix all well then put over salad.

VENI VEDI VINAIGRETTE

Steps:

• Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.
• Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.

BASE VINAIGRETTE

Steps:

• In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.

ITALIAN SEASONING RED WINE VINAIGRETTE

Steps:

• Pour all ingredients in a jar.
• Cover and shake well.
• Store in the refrigerator up to 2 weeks.
• Shake before serving.

SIMPLE RED WINE VINAIGRETTE

Steps:

• Mix all ingredients together and let sit at room temperature until sugar is dissolved, mixing occasionaly.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

DIJON RED WINE VINAIGRETTE

Steps:

• Combine vinegar and next 4 ingredients in a medium bowl.
• Slowly whisk in oil until well blended.
• Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.

HONEY RED WINE VINAIGRETTE

Steps:

• In a blender, combine vinegar, honey, garlic, salt, and pepper.
• Place lid on blender and blend on high.
• While blender is running, add oil in a steady stream.
• Store in refrigerator for about 2-3 weeks.
• Shake well before serving.

RED-WINE VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, garlic, and olive oil. Season with salt and pepper.