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.
Dédé's Quick Recipe Tips Video
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.
Low FODMAP Red Wine Vinaigrette
Amount Per Serving
Calories 199Calories from Fat 198
% Daily Value*
Saturated Fat 3g15%
* Percent Daily Values are based on a 2000 calorie diet.