Our Favorite Shallot Vinaigrette Recipe is perfect when making a salad for two, it’s zingy and easy to make! Cider vinegar, Dijon and whole grain mustard, shallots, garlic and a light, neutral-flavored oil pair perfectly in this salad dressing. I promise, you will want to keep this shallot vinaigrette in your refrigerator door ready to use– it’s that easy and that darn good.
Got shallots on hand? Let’s make Our Favorite Shallot Vinaigrette Recipe!
This zippy salad dressing brings out the best in this delicate onion.
While we often slice shallots for adding into green salads, they add fabulous flavor to salad dressings.
Pair minced shallots with cider vinegar (made from apples), a mustard dual of Dijon and whole grain, garlic, and a neutral-flavored oil such as vegetable oil and experience the homemade dressing difference!
We first drizzled this on a butter leaf salad with gorgonzola, dried cherries, and sweet and spicy nuts, and now we have this in the refrigerator door ready to be used any night of the week.
Switch out the Balsamic Vinaigrette on the Blueberry salad to make a spicy, nutty, garlicky salad.
If you make Our Favorite Shallot Vinaigrette Recipe Perfect for Two, Make sure to comment and rate.
JUMP TO THE SECTION TO LEARN:
- WHAT IS A VINAIGRETTE?
- INGREDIENTS YOU WILL NEED WHEN COOKING FOR TWO
- WHY USE SHALLOTS INSTEAD OF ONIONS?
- WHEN A RECIPE CALLS FOR 2 SHALLOTS HOW MUCH SHOULD YOU USE?
- TIPS FOR THE PERFECT VINAIGRETTE EVERY TIME
- VINAIGRETTE RATIO
- HOW LONG DOES SHALLOT VINAIGRETTE LAST IN THE FRIDGE?
WHAT IS A VINAIGRETTE?
Vinaigrette is the diminutive form of the French word vinaigre (“vinegar”). It Is simply a dressing made by mixing vinegar and oil.
A basic vinaigrette will include salt and pepper and is commonly enhanced with the addition of herbs and spices. It is easy to make simple vinaigrettes, and those who venture to make their own vinaigrette may wonder why they bothered buying bottled versions.
INGREDIENTS YOU WILL NEED WHEN COOKING FOR TWO
This favorite vinaigrette recipe is perfect for two, similar to our Balsamic Vinaigrette, with the addition of shallots.
Here’s what you’ll need for this salad dressing:
- Shallots, minced
- Cider vinegar
- Dijon mustard
- Whole grain mustard
- Maple syrup
- Light, neutral-flavored oil – vegetable oil, safflower oil, or grapeseed oil
- Salt and pepper
WHY USE SHALLOTS INSTEAD OF ONIONS
A shallot is a small onion with a light and delicate flavor with notes of garlic, which is more subtle than the sharp, pungent taste of onions. For that reason, it’s our favorite in the onion family to use in salads and dressings.
Unlike onions, shallots grow in clusters, and the cloves are oblong in shape, with colors ranging from grey to pale purple or brown.
WHEN A RECIPE CALLS FOR 2 SHALLOTS HOW MUCH SHOULD YOU USE?
When a recipe calls for 2 shallots, does that mean to use two cloves or 2 clusters? The answer is … you will need to use your judgement. Ugh, I know, I know. But as a rule of thumb, I use 2 cloves when a recipe calls for 2 Shallots. Of course, if you want some real zing in your vinaigrette then by all means use two clusters!
If you’ve got leftover shallots in the pantry, this recipe is a great way to use them!
TIPS FOR THE PERFECT VINAIGRETTE EVERY TIME!
So, how do you get a perfectly creamy emulsion! An emulsion is when a vinaigrette dressing forms a creamy uniform texture, instead of separating like oil and vinegar typically do. Here are a few tips for making sure this dressing comes together:
- Use a medium sized bowl. The size actually matters! You need a big enough bowl for the whisk to be able to agitate the ingredients.
- Gradually whisk in the oil. Add 1 tablespoon at a time and whisk it in completely before adding the next tablespoon.
The magic ratio of oil to vinegar is 3 to 1. As long as you know that you won't need to consult a vinaigrette recipe ever again.
Different kinds of vinegar have different strengths, so the 3:1 ratio might need to be adjusted depending on taste. If you want a zingier dressing, add more vinegar and less oil. For the most part, though, the 3:1 ratio represents the vinaigrette sweet spot.
The other pro tip I have for you is to taste, then adjust the seasoning and taste again. The best way to test the flavor of your vinaigrette is to dip a piece of lettuce into it, shake off the excess, and then take a bite. This will give you a better sense of how your salad will taste than by tasting the vinaigrette "straight." I, however, usually use a finger to taste and adjust the seasonings.
Check out our video in the recipe card below or on YouTube to see me in the kitchen making this vinaigrette and sharing tips and tricks on how to make this for two. Try this recipe, rate and comment. I want to know what you think!
HOW LONG DOES SHALLOT VINAIGRETTE LAST IN THE FRIDGE?
Generally, vinaigrettes can be kept refrigerated for up to 2 weeks, including this Favorite Shallot Vinaigrette perfect when making a salad for two.
Shallot Vinaigrette Recipe
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- 1 Shallot
- 1-2 garlic cloves
- 2 Tablespoons plus 2 Teaspoons cider vinegar
- ⅓ cup maple syrup
- ½ teaspoon coarse mustard
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
- ½ cup neutral-flavored oil.
- Combine shallots, garlic, cider vinegar, maple syrup, the mustards in the bowl of a food processor or in an immersion hand blender beaker.
- Slowly add the oil one 1 tablespoon at a time and blend it in completely before adding the next tablespoon.
- Refrigerate until ready to use and will keep for up to 2 weeks in the refrigerator.
Your Notes, Tips and Tricks
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.