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Shallot Vinaigrette is a simple but flavorful dressing that’s endlessly versatile and a great way to add extra zest to your dishes. Ready in just 10 minutes, it transforms a few everyday ingredients into something special.
In this vinaigrette, tangy white wine vinegar, freshly squeezed lemon juice and the mild zing of Dijon mustard meld with the smooth richness of extra-virgin olive oil. Minced shallot offers sweet nuance and a gentle heat, while a dash of kosher salt and twist of freshly ground black pepper round out the flavors. It’s an ideal way to enhance a variety of salads, steamed and roasted vegetables and even grilled meats. A dressing that emphasizes simplicity in method, but richness in flavor.
Table of Contents
Ingredients You Need to Make Shallot Vinaigrette
- White Wine Vinegar: Look for a variety that has a clear, bright acidity without being overly harsh. A good white wine vinegar should offer a subtle grape aroma and a balanced sourness.
- Lemon: Choose lemons that are firm, plump, and heavy for their size, good indicators of lemons with more juice. The skin should be vibrant yellow, without green tinges.
- Dijon Mustard: Use a Dijon mustard that has a smooth consistency and a sharp, but not overpowering, mustard flavor. The color should be a rich, creamy yellow.
- Shallot: Select shallots that are firm and free from any soft spots. They should have a dry, papery skin. Smaller shallots are often sweeter and more flavorful than larger ones.
- Olive Oil: Choose extra-virgin olive oil for its superior flavor and aroma. It should have a bright, fruity, and slightly peppery taste. The color can vary from light yellow to deep green, but this is less important than the oil’s freshness and aroma.
- Vinegar Swap: Use apple cider vinegar as an alternative to white wine vinegar for a similar acidity with a fruity touch.
- Citrus Twist: Substitute lime for lemon to introduce a slightly different, refreshing citrus note.
- Mustard Variation: Opt for whole grain mustard instead of Dijon for a textured flavor that’s slightly less sharp.
- Sweet Touch: A small amount of honey, maple syrup or agave syrup adds a hint of sweetness.
- Herb Infusion: Include a pinch of dried herbs like thyme or oregano for an aromatic layer.
How to Store
Store Shallot Vinaigrette in an airtight container in the refrigerator for up to 2 weeks. If the olive oil solidifies, let the dressing sit at room temperature for 10 to 15 minutes until the oil liquefies, then shake or whisk well to recombine the ingredients.
More Essential Salads and Homemade Dressings
- French Vinaigrette
- Cilantro Lime Vinaigrette
- White Balsamic Vinaigrette Recipe
- Pear Gorgonzola Salad
- 80+ Best Salad Recipes
How to Make Shallot Vinaigrette
Add vinegar, lemon juice, mustard, and minced shallot to a medium bowl and whisk to combine. Gradually pour in olive oil while continuously whisking to emulsify. Season to taste with salt and freshly ground black pepper.
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice from ~1/2 a lemon
- 1 teaspoon Dijon mustard
- 1 medium shallot minced
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
- In a medium bowl, whisk together vinegar, lemon juice, mustard and shallot until combined. Add olive oil in a slow stream, whisking constantly until emulsified. Whisk in salt and several grinds of pepper. Check for seasoning and add more salt and/or pepper to taste. Serve or refrigerate for up to 2 weeks.
- If olive oil solidifies in refrigerator; remove 15-30 minutes before serving to warm and liquify. Whisk vinaigrette to combine before serving.
- Makes about 1/2 cup or 4, 2-tablespoon servings.
Nutrition information is automatically calculated, so should only be used as an approximation.