This shallot vinaigrette (a classic French vinaigrette) is quick to make, bright in flavor, and incredibly versatile.
This simple vinaigrette is one of my go-to dressings because it pairs with so many dishes. The mild sweetness of shallots combines with fresh lemon, garlic, and Dijon mustard for a bright, balanced dressing that elevates even the most basic green salads. We often keep it on hand for quick weeknight salads or to dress larger entrée salads when we want something light but flavorful.
For a favorite everyday salad, try it on crisp butter lettuce with sliced cucumber and a sprinkle of Parmesan — the dressing really shines on straightforward greens. It’s an easy, reliable recipe to have in your repertoire whenever you want a fresh, homemade dressing in minutes.
Shallot Vinaigrette Ingredients
Notes on the main ingredients:
- Shallot: Use one large shallot (about 3 tablespoons finely chopped). Its flavor is gentle; if you prefer a milder bite, rinse the minced shallot briefly under cold water and drain before adding.
- Garlic: One clove of fresh garlic brings a pleasant kick. Mince or grate to incorporate it well. If you don’t have fresh garlic, about 3/4 teaspoon garlic powder can be used instead.
- Olive oil: Choose a good-quality extra virgin olive oil for the best flavor.
- Lemon: Use both the zest and the juice of a large lemon (about 2 tablespoons juice) for bright acidity.
- Dijon mustard: Either smooth or grainy Dijon works and helps emulsify the dressing.
- Salt and pepper: Finish with fine sea salt and freshly cracked black pepper to taste.
Variations and Enhancements
You can easily adapt this vinaigrette to suit different dishes:
- Fresh herbs: Add finely chopped basil, chives, dill, mint, parsley, tarragon, or thyme for an herbal lift.
- Parmesan: Stir in 1/4 cup freshly grated Parmesan for extra umami and creaminess.
- Heat: A pinch of crushed red pepper flakes adds a pleasant spicy note.
- Vinegar option: Substitute 1–2 tablespoons of sherry vinegar or red wine vinegar for the lemon if you prefer a different acid profile.
Shallot Vinaigrette Recipe
Shallot Vinaigrette
Ingredients
- 1 large shallot, peeled and finely minced (about 3 tablespoons)
- 1 clove garlic, peeled and finely minced
- 1/3 cup extra virgin olive oil
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Combine. In a bowl, whisk all ingredients together vigorously for about 1 minute until fully emulsified. Alternatively, combine ingredients in a covered jar and shake vigorously until emulsified.
- Serve. Use immediately or refrigerate in a sealed container for up to 3 days. Stir or shake before serving if the oil separates.
Additional Info
