Red Wine Shallot Vinaigrette

I used to think making my own salad dressing was a pain. It was messy, time consuming, and often didn’t taste as good as store-bought dressings. But those delicious premixed dressings almost always contain soybean oil, which is best avoided, and one simple tool solved all three of those problems: a salad dressing mixer/emulsifier, which avoids mess and comes with measurement marks and recipes.

This is my husband’s favorite dressing. It’s best if you let it marinate at least overnight to bring out the sweet flavor of the shallots. You can also use a diced garlic clove if you’re doing this.

  • 1/3 cup red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/4 tsp powdered garlic
  • 1 Tbsp finely diced shallot
  • 1 tsp organic cane sugar or maple syrup
  • ½ tsp salt
  • ¼ tsp pepper

Mix all ingredients together and allow to marinate at least one hour.