I’m convinced that making salad dressings and vinaigrettes at home is infinitely better than store-bought. This quick and easy Shallot Vinaigrette takes just 5 minutes to make, has a light, bright taste, and is so versatile you could drizzle it on just about any salad, but it’s particularly delicious with our Raw Zucchini Salad.
Check out all our delicious homemade salad dressings, including our summer favorite, this Basil Vinaigrette or this versatile Creamy Garlic Dressing.
Vinaigrette Ingredients
- High quality extra virgin olive oil: The base of this vinaigrette.
- Shallot: The minced shallot adds a little an onion flavor without being too overpowering.
- Red wine vinegar: For a tart, tangy flavor which helps to balance the other ingredients. Any light vinegar will work, however, such as white wine vinegar, rice vinegar, or apple cider vinegar.
- Honey, optional: For a touch of sweetness.
- Dijon mustard: A little goes a long way to create a thick, tangy dressing that has a little bite.
- Kosher salt and freshly ground black pepper: To season the salad dressing!
How To Make Shallot Vinaigrette
Our favorite way to make salad dressings at home is to combine all the ingredients in a mason jar, secure tightly with a lid, and then shake vigorously to emulsify. This yields a perfectly creamy, well-mixed dressing every single time.
Certainly, however, you can combine the vinaigrette ingredients together in a bowl, then whisk in the olive oil to emulsify.
FAQs
Oil based salad dressings will last for weeks, but the flavor of the shallot will intensify as it sits. We recommend enjoying this shallot vinaigrette within 1 week. Store in an airtight container in a fridge until needed.
Use shallot vinaigrette to dress up salads, grilled meats, seafood, poultry, and vegetables. You can also use it to dress sandwiches or as a dip for crudité or veggies.
Technically, yes. Oil and vinegar-based dressings can be frozen for up to 3 months. But this only makes 4 servings, so we tend to use it throughout the week.
How To Serve Shallot Vinaigrette
In addition to drizzling over your favorite salads, we sometimes use homemade vinaigrettes as a dressing for pasta salad, grain bowls, grilled meats, seafood, or used to toss with veggies. It’s a great way to add depth of flavor to otherwise simple preparations of proteins and vegetables.
Consider trying it with the following:
- Salads: Chopped Salad with Pan Seared Halloumi, Grilled Chicken Salad, Vegan Roasted Vegetable Salad
- Meats: Grilled Spatchcock Chicken, Roasted Salmon
- Grain bowls: Warm Farro Salad, Lentil Salad
Substitutions and Variations
- Vinegar: Any light vinegar, such as white wine, apple cider, red wine wine, or even sherry vinegar will work. Balsamic vinegar, while completely delicious, will overpower and change the flavor of the dressing.
- Dijon mustard: For a stronger mustard flavor and a bit more texture, use 1 teaspoon whole grain mustard in place of Dijon.
- Want some heat? Add a pinch of red pepper flakes to the vinaigrette.
Truly so simple to make and one of our favorite go-to salad dressings. If you make this Shallot Vinaigrette recipe, please let us know by leaving a review and rating below!
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{5 Minute} Shallot Vinaigrette
Equipment
Ingredients
- ¼ cup high quality extra virgin olive oil
- 1 medium shallot very finely diced, about 3 Tbsp
- 2 tsp red wine vinegar
- 1 tsp honey optional, if you want to add a sweetener
- 1 tsp Dijon mustard
- 1 tsp Kosher salt
- Generous pinch of freshly ground black pepper
Instructions
- Make the shallot vinaigrette. Place ¼ cup olive oil in a mason jar. Add 1 finely chopped shallot, 2 tsp red wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp Kosher salt, and a generous pinch of black pepper. Seal tightly with a lid, then shake. Alternatively, can whisk until emulsified. Taste and adjust seasoning as needed.
Notes
- Storage: Shallot vinaigrette will keep for up to 1 week in a fridge. Store in an airtight container. Bring to room temperature to loosen oil (it will congeal a bit as it cools) before serving.
Nutrition
Photography by Ari of Well Seasoned Studio and also Alana of Your Home Made Healthy.
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