Recipes | Dressings, Dips & Spreads

Low FODMAP Red Wine Vinaigrette

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Super Simple Homemade Low FODMAP Red Wine Vinaigrette

We almost didn’t provide a recipe for this Low FODMAP Red Wine Vinaigrette because it is so easy, but it does pay to know how to make a great homemade vinaigrette, and nothing is more classic than a red wine version.

red wine vinaigrette ingredients against dark backgroundIt’s All About Balance

A good vinaigrette is all about the balance between the acidity of the vinegar, the flavor of the olive oil and in our case, the addition of Dijon mustard, which acts as an emulsifier, bringing everything together, and also adds depth and complexity as well as a thicker mouthfeel.

A great vinaigrette does all of the above yet goes a step further and that level of deliciousness comes down to the quality of your ingredients. A vinaigrette is very simple and with any recipe that has so few ingredients it is imperative that each and every component be top notch. Buy an extra-virgin olive oil that you love all by itself. Same for the vinegar. and highly recommend it. Salt should be kosher and the pepper should be freshly ground.

Try this vinaigrette with our Chicken Salad with Gruyere, Green Beans, Tomatoes & Basil, but really it goes with most any salad you are making. For an alternative, try our Sherry Vinaigrette.

red wine vinaigrette ingredients against dark background
5 from 1 vote

Low FODMAP Red Wine Vinaigrette

Our Low FODMAP Red Wine Vinaigrette takes less than 5 minutes to prepare and can enliven so many different salads.

Low FODMAP Serving Size Info: Makes about 1 cup (240 ml); serving size 2 tablespoons

Makes: 8 servings
Prep Time: 5 minutes
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Shake the oil, vinegar and mustard together in a glass covered jar. Season with salt and pepper to taste, if desired, but highly recommended. The vinaigrette is ready to use or may be refrigerated in a covered container for up to a week. Bring to room temperature before using. You can warm the jar in a bowl of warm water if you are in a rush. Shake well right before using.

Tips

  • We like a sharp vinaigrette with a slightly higher ratio of vinegar; the classic ratio is 3 to 1 oil to vinegar. We encourage you to use this recipe as a baseline but you can play with the ratios to your taste.
Course: Basic
Cuisine: American, French