A good vinaigrette can lift any dish, and this shallot vinaigrette is no exception! The sweet, tangy and a little spicey flavour of this vinaigrette makes it perfect for any salad or drizzled over some roasted vegetables or grilled chicken. It keeps in the fridge well and is so easy to make, you'll be reaching for it all the time.
Salad Dressing V Vinaigrette
We make them all the time, but what exactly is the difference between a salad dressing and a vinaigrette? Well, put simply a salad dressing is usually made thick using fat like yoghurt, mayonnaise or even avocado. A vinaigrette on the other hand is much thinner with a generous amount of fat or oil. Both dressings and vinaigrettes have acid, salt, pepper and sweetness.
This vinaigrette can be made all year round. Shallots are in season from late winter to early autumn.
Jump to:
Ingredients
- shallots - a mild onion flavour makes this vinaigrette a little less pungent, perfect finely chopped and adds a little purple colour too
- white wine vinegar - this is a great acid option for any vinaigrette. Its tart, but smooth and pairs so well with Dijon mustard and olive oil
- Dijon mustard - a peppery bite that also adds some creaminess, seeded mustard is a great alternative if you don't have Dijon
- olive oil - extra virgin olive oil, the heavy lifter of this vinaigrette and indeed my kitchen!
See recipe card for quantities.
Instructions
- Step 1: Finely chop the shallots and grate the garlic.
- Step 2: Put shallots, garlic, honey, mustard, vinegar, salt and pepper into a mixing bowl. Whisk in the olive oil until emulsified.
Hint: this vinaigrette can easily be shaken up in a jar, just make sure the lid is on nice and tight!
Substitutions and Variations
As with salad dressings, vinaigrettes can be easily adjusted to taste or preference of ingredients. Here are a few suggestions I've tried;
- Vinegar - red wine vinegar is a great alternative, or if you're feeling fancy, champagne vinegar is also really nice with the shallots
- Spring onion - spring onion has never been my go to for a vinaigrette, but when thinly sliced, it makes a lovely alternative to the shallots
- Sugar - sugar or maple syrup are great sweetener options if you don't want to use honey
Equipment
If I'm not collecting jars from my used groceries, I'm buying them and re using them in whatever way I can. Its much better for the environment and easier on the wallet too. But sometimes, you need a good jar for a specific recipe of pantry staple, and these are my go to. I love these Weck jars, they come in great sizes and prices, and I must say, they look great too!
Storage
Store the shallot vinaigrette in a jar or airtight container for 3-4 days in the refrigerator. Be sure to give it a good stir before use.
Related
Looking for other recipes like this? Try these:
Pairing
These are some of my favourite salads where a shallot vinaigrette can be used instead of the original recipes dressing :
Ingredients
Method
- In a medium bowl, whisk together the shallots, garlic, honey, Dijon mustard, salt, pepper and white wine vinegar. Slowly pour in the olive oil and whisk until the vinaigrette emulsifies.
- Serve immediately, or refrigerate in an air tight container or jar for up to 3 days. Enjoy!
Let me know if you have tried this recipe