Sangiovese vinaigrette

Published On: Feb 24 2014 01:30:59 PM EST
Updated On: Mar 07 2014 06:13:30 AM EST
Salad dressing

Janne07/SXC

Makes 2/3 cup

Reducing wine concentrates the flavor, and balsamic vinegar contributes its own unique intensity to this ruby-colored dressing. It's delicious drizzled over sliced tomatoes with fresh mozzarella and basil.

3/4 cup Sangiovese or other medium-bodied, high-acid red wine
1 tablespoon balsamic vinegar
1 clove garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon packed brown sugar, or to taste
1/2 teaspoon mustard powder
1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground pepper, or to taste

Bring the wine to a boil in a small saucepan over high heat. Reduce the heat to medium-low and simmer, uncovered, until the wine is reduced by half, about 8 minutes. Stir in the vinegar and garlic; continue to simmer until the garlic has softened, about 1 more minute.

Transfer the mixture to a bowl and cool to room temperature. Whisk in the remaining ingredients. Taste and adjust the seasoning.

Refrigerate in a covered container for up to 1 week. Whisk or shake before using.

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