Shallot Vinaigrette Recipe
My shallot vinaigrette gets its smooth, restaurant-quality flavor from one simple trick: mellowing the diced shallot in warm vinegar and water before you whisk. All the flavor, no raw onion sharpness. Ready in 15 minutes with a bowl and a whisk, no blender required.
Servings: 8
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.