Classic Red Vinaigrette


2/3 cup olive oil or salad oil
1/3 cup HOLLAND HOUSE Red Wine Vinegar
1 tsp. Dijon mustard
1/4 tsp. each salt and pepper
Dash sugar
1 small clove garlic, crushed


Combine ingredients; whisk to blend. Cover and refrigerate for up to 4 weeks. Recipe can be doubled. Makes 1 cup. 

Italian Classic
Red Vinaigrette plus 2 tablespoon grated Parmesan, 1/2 teaspoon basil, crushed and 1/4 teaspoon oregano, crushed. Makes 1 cup. 

French Classic
Red Vinaigrette plus 1 can (8 oz.) tomato sauce, 2 tablespoons brown sugar, 1 tablespoon capers (optional), 1/4 teaspoon onion powder, and 1/4 teaspoon Worcestershire sauce. Makes 1 3/4 cups. 

Chunky Tomato Classic
Red Vinaigrette plus 1 can (8 oz. or 14-1/2 oz.) diced tomatoes in juice. Makes 2 to 2 3/4 cups. Use for pasta salads. 

Smooth Tomato Classic 
Red Vinaigrette plus 1 can (8 oz.) tomato sauce and 1/2 teaspoon basil or marjoram. Makes 1 2/3 cups.


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Classic Red Vinaigrette
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