Honey Dijon Red Wine Vinaigrette

Name: Honey Dijon Red Wine Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: 1/2 medium finely diced (20 g) Shallot; 1 Tbsp (15 ml) Dijon Mustard; 1 cup (240 ml) Canola Oil; 1/3 cup (80 ml) Red Wine Vinegar; 1 Tbsp (15 ml) Honey; 1 tsp (6 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Karyn Tomlinson recipe. Not affiliated with, sponsored by, or endorsed by Karyn Tomlinson.

DRESSING · GREEN SALADS & ROASTED VEGETABLES

A dressing for green salads & roasted vegetables. The same recipe pairs it with Homemade Mayonnaise, the mayonnaise.

Karyn Tomlinson's honey-dijon red wine vinaigrette.

On the jar

HONEY DIJON

Method: shake
Yield: about 1¼ cups
Ingredients: 7
Jar batch: 0.7× recipe

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Ratio

CANOLA OIL 240 mlRED WINE VIN 80 mlDIJON 15 mlHONEY 15 ml

Ingredients

Shallot1/2 medium finely diced (20 g)
Dijon Mustard1 Tbsp (15 ml)
Canola Oil1 cup (240 ml)
Red Wine Vinegar1/3 cup (80 ml)
Honey1 Tbsp (15 ml)
Salt1 tsp (6 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): CANOLA OIL, RED WINE VIN, DIJON, HONEY.
Shake-to-line (dashed marks): add SHALLOT. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SALT (about ¾ tsp), PEPPER (a pinch).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 2 national awards

Honey Dijon Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY DIJON
Lemon-Herb VinaigretteNATIONAL AWARD WINNEROn the jar: LEMONHERB
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT

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Provenance

French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.

Adapted from a Karyn Tomlinson recipe (Karyn Tomlinson / KSTP Chef School).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Karyn Tomlinson / KSTP Chef School (published as “Honey Dijon Red Wine Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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