This red wine vinaigrette comes together in five minutes from six pantry staples: Dijon mustard, shallots, chives, red wine vinegar, olive oil, and a pinch of kosher salt. The mustard does double duty as an emulsifier, so the dressing actually clings to leaves instead of pooling at the bottom of the bowl. If you are tired of bottled dressing, this is the practical swap.
What makes this version work
Two things matter here. First, the Dijon mustard is not just flavoring โ it binds the vinegar and oil together so the dressing stays cohesive rather than separating the moment you stop whisking. Second, the minced shallot needs to be fine enough that it disperses through the dressing rather than clumping. A rough chop leaves sharp raw-onion pockets; a proper mince spreads that flavor evenly across every forkful. Get those two details right and the rest takes care of itself.
Keeping leftovers crisp
Store any unused vinaigrette in a small jar with a tight lid โ it keeps in the refrigerator for up to five days. The olive oil will solidify slightly when cold; just let it sit at room temperature for ten minutes and give it a good shake before using. Dress it at the table โ a pre-dressed salad goes limp fast. If you are packing this for lunch, keep the dressing in a separate container and pour it on right before eating. The dressing itself only improves after a day as the shallot and chives mellow into it.
Mistakes to avoid
- Adding the oil too fast. Pouring all four tablespoons in at once breaks the emulsion. Add it in a thin, steady stream while whisking continuously โ or add it one tablespoon at a time if you are whisking by hand.
- Using the wrong vinegar. Not all red wine vinegars are equal. A very harsh or overly acidic one will make the dressing sharp and one-dimensional. Taste yours before you start; if it is very pungent, use slightly less than the full two tablespoons.
- Skipping the salt until the end. Salt added to the vinegar before the oil dissolves more completely than salt stirred in at the finish. Combine it with the first five ingredients as the recipe directs โ this is not a step to reorder.
- Using dried chives instead of fresh. Dried chives turn dusty and almost flavorless in a vinaigrette. Fresh chopped chives give the dressing its mild onion brightness. If you do not have them, thinly sliced green onion tops are a workable substitute.
- Overdressing the salad. This recipe makes enough for one serving, but the yield is generous. Start with about half and toss, then add more only if the leaves look dry. Too much dressing is harder to fix than too little.
Red Wine Vinaigrette (6 Ingredients, 5 Minutes)
Equipment
- Small mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Small jar with tight-fitting lid
Ingredients
- 1 tablespoon Dijon mustard
- 1 pinch kosher salt
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon shallot finely minced, about 1 small shallot
- 2 tablespoons red wine vinegar 30ml
- 4 tablespoons extra virgin olive oil 60ml
Instructions
- Add the Dijon mustard, kosher salt, minced shallot, chopped chives, and red wine vinegar to a small mixing bowl. Stir with a whisk until the mustard and salt are fully dissolved into the vinegar.1 tablespoon Dijon mustard, 1 pinch kosher salt, 2 tablespoons fresh chives, 1 tablespoon shallot, 2 tablespoons red wine vinegar
- While whisking constantly, add the extra virgin olive oil in a slow, thin stream. Continue whisking until the dressing is fully emulsified โ it should look thick, glossy, and cohesive with no visible oil separation.4 tablespoons extra virgin olive oil
- Taste and adjust seasoning if needed โ add another small pinch of salt or a splash more vinegar to suit your preference. Drizzle over your favourite salad and toss gently just before serving.
Notes
Nutrition
FAQ
Can I use regular yellow mustard instead of Dijon?
No โ yellow mustard will change the flavor significantly and does not emulsify as cleanly. Dijon has a sharper, more neutral heat that blends into the background; yellow mustard has a distinct flavor that will dominate the dressing.
What is the oil-to-vinegar ratio and can I adjust it?
This recipe uses a 2-to-1 ratio: four tablespoons of olive oil to two tablespoons of red wine vinegar. That is on the richer, milder side. If you prefer a sharper dressing, you can shift to a 1.5-to-1 ratio, but go slowly โ too much vinegar and the dressing becomes harsh rather than bright.
Do I need extra virgin olive oil specifically?
Extra virgin gives the best flavor here since the oil is not cooked and its taste comes through directly. A light or pure olive oil will work in a pinch but the dressing will taste noticeably flatter.
Can I make this ahead for a party?
Yes โ make it up to two days ahead and refrigerate it in a sealed jar. The shallot and chives actually mellow and integrate better after a day. Just shake or re-whisk before serving since it will separate as it sits.
What salads does this dressing work best on?
It works on any sturdy leafy green โ romaine, butter lettuce, arugula, or a simple mixed green salad. It also holds up well on grain salads like farro or lentils where you want the dressing to soak in slightly rather than just coat the surface.
The nutrition shows 519 calories โ is that for the whole batch?
Yes, that figure is for the entire recipe as written, which serves one person as a full dressing portion. If you are splitting it across a larger salad or using a lighter hand, your actual intake per serving will be lower.