I like to use We Olive’s Pomegranate Champagne Vinegar as a stand in for red wine vinegar because it has the bracing acidity of red wine vinegar, but with greater complexity and depth of flavor. Feel free to substitute a tart wine vinegar here.
In a small bowl, whisk together the wine vinegar with ¼ teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the oil, a little at a time, until the sauce is thick and well blended. Taste and adjust seasoning. If not serving immediately, whisk again just before serving to blend.
- Add a little bit of finely diced garlic or shallot to the vinegar.
- Replace some of the wine vinegar with lemon or lime juice and add some citrus zest as well.
- Add a little bit of Dijon mustard or a few drops of hot sauce (Sriracha is my favorite) to the vinegar.
- Stir in some chopped fresh herbs, chopped toasted nuts, or a few tablespoons of crumbled blue cheese or grated Parmesan.