Homemade vinaigrettes never get old and this simple shallot vinaigrette is a perfect example. It's easy, versatile, and goes with a variety of foods, not just leafy green salads.
Although I've been cooking with shallots for several years, my love for them has grown exponentially. After a recent visit to the acupuncturist, I was told the reason for my frequent headaches was excess heat in my body.
Heat-producing foods include garlic, ginger, hot pepper, among a few others.
I used to eat garlic and ginger like it was my job. And I used to make hot sauce for my actual job, so it was starting to seem like she might be on to something. Chinese medicine is so fascinating.
On my quest for fewer headaches, I immediately started using less and less garlic. Because shallots have a similar flavor profile, I began substituting them anywhere I'd typically use garlic and now they're one of my favorite ingredients.
Shallot Vinaigrette Ingredients
- shallots - their flavor is a cross between garlic and onion, but much more delicate
- extra virgin olive oil - the most flavorful oil for homemade vinaigrettes + it's full of healthy fats
- dijon mustard - adds creaminess, a punch of flavor, and helps emulsify the dressing
- apple cider vinegar - brightness and balance
- lemon juice - brightness and freshness
- raw honey - hint of sweetness and rounds out the flavors
- dried chives (optional) - flavor pairs well with shallot
- kosher salt & freshly cracked pepper - to taste
How to Make This Shallot Vinaigrette
The hardest part of making this shallot dressing is dicing the shallot. This means making your own vinaigrette is easier than buying store-bought. Plus, it's more cost-effective and less wasteful.
- Dice the shallot. Peel the skin off the shallot and cut into a small dice.
- Add ingredients to the jar. Add the diced shallot along with the rest of the ingredients and add to a mason jar with a tightly sealed lid.
- Shake it up. Shake the jar vigorously until the dressing is well combined.
- Refrigerate. Store in the fridge for up to 2 weeks.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
How can you make this simple shallot vinaigrette using what you already have? Here are some ideas…
- No dijon mustard? ➝ substitute whole grain or brown mustard instead
- No apple cider vinegar? ➝ other vinegars that will work: red wine, white wine, champagne, or sherry
- No raw honey? ➝ cane sugar also works
- No lemons? ➝ you can just use more vinegar, but the lemon juice adds a nice contrast
Learn more about how to make homemade vinaigrette here.
How to Enjoy Shallot Vinaigrette
- Make crunchy black lentil and rice salad
- Drizzle over cooked proteins or roasted veg
- Make healthy broccoli salad or Italian pasta salad and sub this dressing
- Use as a dip for crusty bread
Simple Shallot Vinaigrette
Ingredients
- ¼ cup + 2 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- ½ tablespoon dijon mustard
- ½ tablespoon raw honey
- 2 tablespoon shallot, finely minced
- ½ teaspoon dried chives (optional)
- salt & pepper, to taste
Instructions
- Add the diced shallot along with the rest of the ingredients and add to a mason jar with a tightly sealed lid.
- Shake the jar vigorously until the dressing is well combined.
- Store in the fridge for up to 2 weeks. Shake before using to re-emulisfy the dressing.
Notes
- This recipe makes about ⅔ cup of vinaigrette.
Lois J Carnevalla says
I made this shallot dressing last night and it was amazing!