I'm in love with my latest creation - this beautiful port wine vinaigrette. I could eat it with a spoon. Correction - I am eating it with a spoon. This vinaigrette is deep in colour and flavour. It is tart and a little bit nutty and sweet. Balsamic vinegar and walnut oil enhance the flavours of the port, while honey and black pepper add sweetness and a touch of warmth.
As I always say, ingredient quality is so important. Do not use cooking port or wine. These are low quality and have added salt. Instead, look for a drinking port and a nice, dry red wine. A pinot noir from Burgundy is perfect. And you can drink whatever you don't use for the recipe. Cheers~
how to make port wine vinaigrette
The only chopping you will have to do for this recipe is mincing the shallot. All the rest is measure and pour. So easy. Add your minced shallots with one tablespoon of olive oil to a medium saucepan over medium heat. Cook, stirring, until the shallots soften (but not brown). Pour in the port and red wine, and raise the heat to high. Keep an eye on it while you reduce it down to about a quarter cup of liquid.
Meanwhile, measure out your balsamic vinegar, honey, kosher salt, and ground black pepper, and add them into a blender. I used a good quality balsamic (which will have a richer, more complex flavour than the standard grocery store variety) and a beautiful, creamy Canadian honey.
Once the port/wine/shallot mixture has been reduced, pour it into the blender and blend everything together well. Finally, add in the olive and walnut oils and blend until they are emulsified.
The result is this dreamy, ruby red vinaigrette. I picked up little cruets and bottled some to give away to friends. Let's just say it was very well received. Such an easy and unique little gift to prepare.
What I didn't give away, I used on a delicious salad that features ripe pears poached in red wine (where I put to use more of that Burgundy pinot noir). This salad is truly perfect for entertaining - 99% of the work can be done ahead of time! Check it out in my next post, Poached Pear Salad with Port Wine Vinaigrette.
For another delicious and unique dressing, check out my fresh strawberry vinaigrette recipe. You won't be disappointed!Print
A beautiful and deeply flavoured port wine vinaigrette with hints of balsamic, walnuts, honey, and black pepper. Tart, nutty and a bit sweet, this vinaigrette is a match made in heaven for salads featuring blue cheese.
1 tablespoon olive oil
1 tablespoon minced shallot
1 cup (237 ml) port wine*
¼ cup (59 ml) dry red wine**
¼ cup (59 ml) balsamic vinegar
½ tablespoon honey
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
½ cup (118 ml) olive oil
1 tablespoon walnut oil
Heat 1 tbsp olive oil in medium saucepan over medium heat. Cook minced shallots, stirring, until softened.
Add port and red wine. Turn heat to high and reduce the liquid until left with about ¼ cup.
Meanwhile, add balsamic vinegar, honey, salt and pepper to blender. Once port mixture has reduced, pour into blender as well. Blend well.
Add in olive oil and walnut oil, blend well until emulsified.
Store covered in fridge for up to a week.
* Don't use cooking port or wine. They are low quality and have added salt.
** I recommend using a pinot noir from Burgundy
- Serving Size: 2 tbsp
- Calories: 262
- Sugar: 3.9 g
- Sodium: 272.3 mg
- Fat: 27.9 g
- Carbohydrates: 4.9 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: port wine vinaigrette