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It’s been nearly 20 years since I’ve worked in a restaurant, but this shallot vinaigrette is one of the recipes I learned how to make during that time. Blending a whole shallot with olive oil and vinegar creates a creamy consistency that makes this salad dressing feel like it’s almost mayo-based… but it’s not!
Shallot provides a mild onion flavor, so it’s not as bold as adding raw onion directly to your salad, but it gives any dish an extra flavor boost with minimal prep work. Once you taste it, I think it will become one of your favorite “everyday” salad dressings.
I’ve tested this recipe with more than one type of vinegar, so be sure to read the recipe notes below if you have a different vinegar on hand.
Shallot Salad Dressing Ingredients
- Olive Oil. This is the base of the dressing, and I’ve tried to keep the oil to a minimum so the flavor isn’t noticeable. (I don’t love oil-heavy dressings.) If you would rather use avocado oil, that will work here, too.
- Apple Cider Vinegar. This is my go-to vinegar for salad dressings, but it is a little harsher than other varieties, so honey is added to balance the acidity. If you’d rather use balsamic or red wine vinegar for this recipe, those will work, too.
- Honey. As mentioned above, this sweetener helps balance the vinegar’s acidity without making the dressing taste “too sweet.” If you want to start with just one tablespoon of honey, you can always add more to taste later.
- Shallot. This is the star of the show! Shallots can vary in size, so if you want to be precise, use the food scale at your grocery store to find one that weighs approximately 2.5 ounces. But if yours is a little smaller or a little larger, the dressing will still be delicious.
- Garlic. I love adding a fresh clove of garlic to give the dressing a slightly spicy bite. If you’re not a garlic fan, you can leave this out.
- Dijon Mustard. This adds more tangy flavor and helps the dressing emulsify, so it becomes creamy when blended. (Spicy brown mustard would work, too.)
- Salt and Pepper. The final flavor boosters— don’t skip them.
How to Make Shallot Vinaigrette
Step 1:
To prepare the shallot, slice off the top and bottom, then cut it in half. This makes it easy to remove the peel. From there, I like to cut the shallot into chunks so it will blend more easily. (This is optional; simply cutting the shallot in half and removing the peel is sufficient for most blenders.)
Add the shallot to a personal-sized blender, along with the olive oil, vinegar, honey, Dijon mustard, garlic, salt, and black pepper. Secure the lid and blend for 60 seconds, or until the mixture looks creamy.
Step 2:
Remove the lid and check on the dressing. If it’s too thick, add a tablespoon of water and blend again to achieve a runnier consistency. Depending on the size of the shallot, I usually add one tablespoon of water.
If you’d like to taste-test the dressing, you can do that, too. Keep in mind that it’s best to taste dressing on a piece of lettuce, since it will be served with veggies. (And therefore the flavor will be diluted slightly when served on a salad.)
Serving & Storage Tips
Transfer the blended dressing to an airtight container with a lid and store it in the fridge until you’re ready to use it. It might thicken further when chilled, but it will become runny again as it reaches room temperature.
Shallot Vinaigrette Recipe
Ingredients
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar (see notes)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 medium shallot , peeled and cut into chunks
- 1 garlic clove
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- In a personal sized blender, add the olive oil, vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper. Secure the lid and blend until the mixture is smooth, about 60 seconds.
- If the dressing looks very thick, add a tablespoon of water and blend again. I usually add the water to give it a runnier consistency, but this will vary based on the size of your shallot. Taste the dressing and make any adjustments, if needed. You can add a little extra vinegar for a tangier dressing, or a little more honey for a sweeter flavor.
- Transfer the dressing to an airtight container with a lid. It's ready to use right away, or you can store it in the fridge for up to 5 days. Don't be surprised if it gets a little spicier with time; the garlic can become more pungent as it sits in the fridge.
Notes
Nutrition
More Recipes to Try
- Honey Balsamic Dressing
- Creamy Tahini Dressing
- Apple Cider Vinaigrette
- Pear Gorgonzola Salad
- Big Mac Salad with Special Sauce
If you try this shallot vinaigrette, please leave a comment and star rating below to let me know how you like it.
