Shallot Vinaigrette
Why Is My Shallot Vinaigrette So Good
- Soaking the shallot in warm vinegar and water first takes off its raw bite, so it blends into the dressing well with smooth onion flavor and aroma.
- Dijon mustard and honey keep the flavor balanced, not too sharp and not too sweet.
- Fresh parsley and dried thyme give it an herby, French bistro flavor you won’t find in a basic shallot vinaigrette.
- No blender or food processor needed, just a mixing bowl and a whisk.
- Keeps in the fridge for up to a week, so one batch covers salads, seafood, and grain bowls all week long.
Table of Contents
What Is a Shallot, Exactly?
A shallot looks like a small, elongated onion, but it behaves more like a cross between an onion and garlic. The flavor is much milder and sweeter than a yellow or red onion, without the sharp bite that can overpower a raw dressing.
That’s exactly why shallot is the classic choice for vinaigrettes in French cooking, since it adds background flavor and a little body to the dressing without dominating it. If you can’t find shallots, a small amount of very finely diced sweet onion is the closest substitute, though the flavor will be a bit more assertive.
Key Ingredients and Notes
- Shallot: You can keep it at one or use two small ones. I often use a larger banana shallot.
- Red wine vinegar: White wine vinegar or champagne vinegar both work well as substitutes if that’s what you have on hand.
- Olive or avocado oil: Either works well here. Avocado oil has a more neutral flavor if you want the herbs and shallot to stand out more. If using olive oil, use milder tasting one.
- Dijon mustard: Helps the dressing emulsify, on top of adding a little tang and flavor complexity.
- Fresh parsley and dried thyme: The herb combination that gives this vinaigrette its French bistro flavor.
Tips and Steps To Make Shallot Vinaigrette
- Dice the shallot as finely as you can and add it to a small mixing bowl. The smaller the pieces, the smoother the finished dressing.
- Warm the vinegar for just a few seconds in the microwave, and get the water hot but not boiling.
- Pour the hot water and warmed vinegar over the shallot, stir, and let it sit for about 10 minutes. This is the step that mellows the shallot’s raw bite, so don’t rush it. Those 10 minutes are what separate this vinaigrette from a harsh, oniony one.
- Add the remaining ingredients to the bowl and whisk vigorously, until everything is fully emulsified. A proper emulsion needs real agitation to bring the oil and vinegar together into a creamy, uniform dressing rather than two layers.
- If it separates, don’t worry. Vinaigrettes made without a stabilizer like mayonnaise will naturally separate as they sit. Just give it a good shake or whisk before serving to bring it back together.
Ways to Serve Shallot Vinaigrette
- On salads – a simple green salad, shaved Brussels sprouts salad, hearty kale salad, or fruit-and-nut salads like pear apple broccoli salad and bacon and blue Brussels sprouts salad. I love making my heirloom tomato salad with this vinaigrette.
- Over seafood and mains – drizzle it over pan-seared scallops or sautéed shrimp, or spoon it over grilled salmon alongside its butter sauce for extra acidity.
- With grain and potato salads – toss it with Mediterranean orzo salad in place of the usual dressing, spoon it over roasted fennel potato salad, or use it to dress warm haricots verts.
Storing Shallot Vinaigrette
- Store the vinaigrette in a glass jar with a non-reactive lid, one that’s coated so the acid in the vinegar doesn’t corrode it. Keep it in the refrigerator for up to a week.
- The oil will most likely separate as it sits; that’s completely normal. Just give it a good shake to re-emulsify before using.
Shallot Vinaigrette Recipe FAQs
Yes. White wine vinegar or champagne vinegar both work well in place of red wine vinegar and will give you a slightly lighter, less punchy flavor.
Fresh parsley gives the best color and flavor, but if you’re in a pinch, you can substitute about 1/2 tablespoon of dried parsley. The texture won’t be quite the same, but the flavor will still work.
Definitely. In fact, it’s a great make-ahead dressing since the flavors have time to meld in the fridge. Just remember to shake or whisk it again before serving.
That usually means the shallot didn’t get enough time to sit in the warm vinegar and water, or it wasn’t diced finely enough. Give it the full 10 minutes and dice as small as you can for the smoothest result.
More Dressing Recipes to Try
- Balsamic vinaigrette recipe
- Apple vinaigrette
- Greek salad dressing
- Ginger dressing recipe
- Avocado dressing recipe
- Italian dressing recipe
- Creamy mustard dressing
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Shallot Vinaigrette Recipe
Ingredients
- 1 shallot
- 1/4 cup red wine vinegar
- 2 Tbsp hot water
- 1 cup olive or avocado oil
- 1 Tbsp honey
- 2 tsp Dijon mustard
- 1 clove of garlic
- 1 Tbsp minced parsley
- 1 tsp dried thyme
- 1/4-1/2 tsp black pepper to taste
- salt to taste
Instructions
- Dice shallots as small as you can and add them into a small mixing bowl.
- Warm up the vinegar for just a few second in the microwave but get the water hot but not boiling.
- Pour the hot water and warmed vinegar to the onions, stir, and let them sit for about 10 minutes.
- Add remaining ingredients into the mixing bowl and vigorously whisk everything together until emulsified.
Notes
- Storing – it’s best to store vinaigrettes in a glass jar with a non-reactive lid (lids that’s coated so it doesn’t get affected by the acids).
- While sitting, the dressing oils will most likely separate. Simply shake it all together to re-emulsify.
- Store in the refrigerator for up to a week.
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Backyard BBQ Recipes, Dressing Recipes, French Recipes, Gluten Free Recipes, Salad Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
