Description
A simple and flavorful Shallot Vinaigrette made with caramelized shallots, olive oil, lemon juice, white wine vinegar, honey, and Dijon mustard. This vinaigrette adds a bright, tangy, and slightly sweet finish to salads or roasted vegetables, perfect for enhancing your dishes in just minutes.
Ingredients
Scale
Shallot Vinaigrette Ingredients
- 1 large or 2 small shallots, finely chopped (about ½ cup)
- â…“ cup plus 1 tablespoon olive oil, divided
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
Instructions
- Caramelize Shallots: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped shallots and cook, stirring constantly, for 2 to 3 minutes until they become tender and lightly caramelized. This step enhances the shallots’ sweetness and adds depth to the vinaigrette.
- Combine Ingredients and Emulsify: Transfer the cooked shallots to a mason jar. Add the remaining ⅓ cup olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, honey, and ¼ teaspoon salt. Secure the lid and shake vigorously for 10 to 20 seconds until the vinaigrette is fully emulsified and creamy. Use immediately for a fresh taste, or let it rest for 20 minutes to deepen the flavors before serving.
Notes
- For maximum flavor, allow the vinaigrette to rest for 20 minutes before using.
- The vinaigrette can be stored in the refrigerator in a sealed container for up to one week. Shake well before each use.
- Adjust honey to taste if you prefer a sweeter vinaigrette.
- This vinaigrette pairs excellently with mixed greens, roasted vegetables, or grilled meats.
