Shallot Vinaigrette Recipe

shallot vinagirette on a spoon over a glass jar of dressing.

Shallot Vinaigrette Recipe

Course: Salad

Cuisine: American

Keyword: shallot vinaigrette

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 101kcal

Author: Megan Gilmore

Have you ever made a vinaigrette that's so creamy and versatile, that you find yourself wanting to drizzle it on everything? That's me with this shallot vinaigrette recipe. It's super-simple to make, and magically pairs well with almost anything you can think of. Whether you plan to make salads or grain bowls, it's perfect for meal prep this week!

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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 information is for approximately 2 tablespoons of dressing, assuming you get 1 cup total from this recipe. This information is automatically calculated using a generic ingredient database online, so it's just an estimate and not a guarantee.

Vinegar Note: I've tested this recipe with balsamic vinegar, too, and it's delicious that way. I imagine almost any vinegar will work here, if you have another option on hand.

Shallot Note: Fresh produce can vary in size, so if you like to be precise like I do, I tested this recipe with shallots that are approximately 2.5 ounces (71 grams) each, before they were peeled. I usually cut off the top and bottom of the shallot and remove the peel before adding it to the blender.

Nutrition