Red wine vinaigrette makes the perfect salad dressing or marinade.

Vinaigrettes are more than salad dressings. This bright and bold recipe has notes of lemon, garlic, and mustard with a touch of honey all whisked into an oil and vinegar base. This foolproof recipe is a keeper!

jar of Red Wine Vinaigrette with vegetables in the back

What is Red Wine Vinaigrette?

  • Red wine vinegar comes from fermented red wine and has a deliciously versatile flavor profile that makes it a must-have in every kitchen!
  • This classic recipe has multiple uses as a dressing, a marinade, or as a drizzle over grilled meats and vegetables to punch up the flavors!
  • Homemade vinaigrettes can be tweaked to include herbs and spices that will complement any dish! So simple!
red wine vinegar , lemon , mustard , honey , oil and garlic powder to make Red Wine Vinaigrette with labels


Vinegar – Red wine vinegar has a clean, bright, and tangy bite to it. If you don’t have red wine vinegar, try white wine vinegar or even champagne vinegar.

Oil – Olive oil is so versatile! Switch up the flavor profiles and use sesame oil, avocado oil, or canola.

Other – Dijon mustard adds flavor but it also helps emulsify the dressing (to keep it from separating). Honey is an emulsifier as well!

How to Make Red Wine Vinaigrette

  1. Place all ingredients in a small bowl except the oil.
  2. Slowly drizzle in the oil and whisk until the ingredients are fully combined.
  3. For best results, chill at least 2 hours before using.

Take it Slow!

In order to keep the dressing from separating, we want to create an emulsion. This is when two liquids that don’t usually mix can stay mixed (think oil and water).

Slowly drizzling the oil while whisking helps the mixture emulsify. This means that the oil and vinegar won’t separate. Drizzle really really slow.

Don’t skip the honey or dijon, they help the dressing to emulsify too!

How to Store Red Wine Vinaigrette

Keep red wine vinaigrette covered in the refrigerator, shake before using if needed.

Freeze red wine vinaigrette in ice cubes then transfer to a zippered bag. Let cubes thaw and whisk the dressing before using.

We Love it With:

How do you use Red Wine Vinaigrette? Leave us a comment below!

Red Wine Vinaigrette in a jar
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Red Wine Vinaigrette

This easy dressing is made with simple ingredients in only 15 minutes!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
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  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon garlic powder
  • cup olive oil
  • salt & pepper to taste


  • Place all dressing ingredients, except oil, in a small bowl.
  • Slowly drizzle in olive oil while whisking.
  • Once all of the oil has been added, season with salt & pepper to taste.


Keep red wine vinaigrette in a covered container in the fridge. Shake before using if needed.
Drizzle the oil in very slowly while whisking, this helps keep the dressing together without separating.
Don’t skip (or swap) the Dijon or honey. These also help hold the dressing together.
5 from 5 votes

Nutrition Information

Calories: 168 | Carbohydrates: 2g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 8mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing, Salad
Cuisine American
jar of Red Wine Vinaigrette with a title
process of adding ingredients to make Red Wine Vinaigrette in a bowl with a title
mixing Red Wine Vinaigrette ingredients and finished dressing in a jar with writing
bowl of Red Wine Vinaigrette with writing



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. Quick question. Can agave syrup be used instead of honey. I love red wine vinaigrette but my husband is allergic to honey. I was wanting to make this for both of us. Thanks

    1. I have not tried it so I can’t say for sure. The flavor should be similar. However, the honey acts as an emulsifier and I am not sure if agave will be the same. If it does not completely emulsify, just shake before serving. Let me know how it turns out Beverly!