Port Vinaigrette
Turn any meal into a special occasion with this easy, elegant dressing.
Servings: 16 Tablespoons
Calories: 86kcal
Ingredients
- 1 cup Ruby Port see Notes to substitute red wine.
- 1 shallot minced
- ½ cup walnut oil recommended but you can substitute olive oil in a pinch
- 1 ½ Tbsps red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring port and shallot to a boil over medium high heat. Reduce heat and simmer until port is reduced to a ½ cup. (about 10 minutes). Strain the port and allow to cool. Discard the shallots.
- Whisk in all the remaining ingredients just before serving.
Notes
Ingredient Substitutions
The Port wine and the walnut oil are what make this vinaigrette so distinctive but if you looking for a sturdy vinaigrette you can:
Substitute a red wine such as Merlot, Cabernet Sauvignon or Shiraz for the Port. Add light brown sugar, a ¼ teaspoon at a time, until the sharper wine flavour is tamed by the sugar.
You can substitute olive oil or hazelnut oil for the walnut oil.
Nutrition
Calories: 86kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 11mg | Potassium: 23mg | Sugar: 1g