Shallot Vinaigrette

Why You’ll Love This Recipe

Shallot Vinaigrette is a tangy and versatile dressing that elevates any salad with its bright, balanced flavor. Made with finely minced shallots, vinegar, and olive oil, this vinaigrette adds a sophisticated touch to greens, grilled vegetables, or even roasted meats. Its simple yet bold flavor profile makes it a staple in any kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shallots (finely minced)red wine vinegarDijon mustardextra virgin olive oilsaltblack pepperhoney or maple syrup (optional for a touch of sweetness)

directions

In a small bowl or jar, combine the minced shallots and red wine vinegar. Let sit for 5-10 minutes to slightly pickle the shallots.

Add Dijon mustard, salt, black pepper, and honey or maple syrup if using. Stir to combine.

Slowly whisk in the olive oil until the vinaigrette is emulsified and smooth.

Taste and adjust seasoning as needed.

Use immediately or refrigerate in a sealed container for up to 1 week. Shake or stir before serving.

Servings and timing

Yields approximately 3/4 cup vinaigrette.Preparation time: 10 minutesResting time: 5-10 minutesTotal time: 15-20 minutes

Variations

Use white wine vinegar or apple cider vinegar for a different acidic note.

Add a minced garlic clove for an extra punch of flavor.

Include chopped fresh herbs like parsley or tarragon for added freshness.

Swap Dijon mustard with whole grain mustard for texture.

Use lemon juice in place of vinegar for a citrusy twist.

storage/reheating

Store Shallot Vinaigrette in an airtight jar or container in the refrigerator for up to 1 week.Shake well before each use, as natural separation may occur.

FAQs

Can I make this vinaigrette ahead of time?

Yes, it stores well in the fridge and the flavor deepens over time.

Is it necessary to let the shallots sit in vinegar?

Letting the shallots sit helps mellow their sharpness and infuses the vinegar with flavor.

What can I use this vinaigrette on?

It’s great on salads, grain bowls, grilled veggies, or as a marinade.

Can I use dried shallots?

Fresh is best, but in a pinch, rehydrated dried shallots can work.

How do I know if the vinaigrette has gone bad?

Look for cloudiness, separation that doesn’t mix, or a sour smell.

Can I double the recipe?

Absolutely, just maintain the same ratios for balance.

What oil works best?

Extra virgin olive oil is ideal for its flavor and richness.

Is honey necessary?

No, it’s optional for a touch of sweetness to balance the acidity.

Can I use a blender?

Yes, blending can create a creamier texture, especially with mustard.

Does this vinaigrette separate over time?

Yes, but a quick shake or stir brings it back together.

Conclusion

Shallot Vinaigrette is a quick and elegant way to add brightness and complexity to a variety of dishes. With just a few ingredients, you can create a flavorful dressing that enhances your meals and keeps well in the fridge. It’s a kitchen staple that’s easy to love and even easier to make.

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