Sangiovese Vinaigrette
Updated: 3:00 am PDT September 29, 2008
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. Also, add this signature to the Italian Bread Salad, which will appear in this column tomorrow.
¾ cup Sangiovese or other medium-bodied, high-acid red wine
1 tablespoon balsamic vinegar (see Tip)
1 clove garlic, minced
¼ cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon packed brown sugar, or to taste
½ teaspoon mustard powder
¼ teaspoon salt, or to taste
¼ 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.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
