Sweet chilli red wine vinaigrette
This dressing is flavour dynamite. You can’t find a dressing like it in the shops, and making it at home is a matter of a few minutes’ effort. It is sweet and tangy - thanks to the Aspall’s red wine vinegar - with a lovely glossy consistency, and lends many dishes a little spike of chilli heat, and the gentle warmth of ginger. It’s super versatile and will happily keep in your fridge for up to one month in a clean glass jar. This recipe is vegan and fat free.
Prep time: 5 minutes
Cook time: 20-30 minutes
This recipe yields 360 ml or approximately 12 servings (1 serving = 2 tbsp)
Keen for more summer dressings? Try our creamy all-purpose dressing, and this roasted pine nut and caper vinaigrette.
Ingredients :
350 ml (1 ⅓ cups + 1 tbsp) Aspall red wine vinegar
350 ml (1 ⅓ cups + 1 tbsp) water
100 g (½ cup) sugar
3 tsp flakey sea salt
2-3 red chillies, depending on preference
2 thumbs ginger (60 g)
Method:
Peel the ginger and finely grate with a microplane or hand grater, and deseed and finely chop the chillies.
Combine all of the ingredients in a small saucepan over a medium heat, and bring to a gentle simmer.
Simmer for 20-30 minutes or until the dressing has reduced by half. The time it takes for the dressing to reduce will depend on the size of your saucepan and the rate of boiling. It should look glossy and noticeably thicker. Note, it will thicken further on cooling.
Transfer into a spotlessly clean glass jar and store in the fridge for up to one month.
Why not try this dressing doused on top of:
