Silky Shallot Vinaigrette

This shallot vinaigrette started as part of another recipe and it was supposed to stay there. Then I kept making extra. Then I started using it on other things. Eventually it became clear it wasn’t a supporting role. It was the recipe.

It is smooth and silky thanks to blending, with just enough bite from Dijon and fresh acidity from lemon and white balsamic vinegar. It works with salads, roasted vegetables, grains, and salmon. Once you make it, you’ll probably find yourself reaching for it again and wondering how it disappeared so quickly.

What You’ll Love About This Recipe

• Smooth and emulsified: blending gives it a silky creamy texture without dairy.
• Balanced flavor: bright lemon, mild white balsamic, and sweet shallots.
• Quick and versatile: great for salads, grain bowls, and cooked fish.
• Mediterranean Diet–friendly: made with heart-healthy extra virgin olive oil and fresh ingredients.

Ingredients

Here’s a quick look at what you’ll need and what each ingredient brings to the table.

• Shallots: The star of the dressing. Their mild bite and slight sweetness make this vinaigrette special. Nothing else substitutes well here.
• Dijon mustard: Helps emulsify the dressing while adding a little sharpness. (I’m loyal to Maille, but use what you love.)
• Lemon juice: Freshly squeezed is best. It adds brightness and helps balance the richness of the oil.
• White balsamic vinegar: Mild, slightly sweet, and perfect with shallots. It keeps the dressing pale and gives that gentle sweetness that makes this vinaigrette so good. In a pinch you can use white wine vinegar, but the flavor will be sharper and you will lose some of that sweetness. If you do, you may want to add a drop of honey to balance it, but not too much.
• Olive oil: Choose a mild extra virgin olive oil so the shallot flavor shines.
• Salt + pepper: Essential to make all the flavors sing in harmony.

How to Make This Shallot Vinaigrette

A blender makes this vinaigrette extra smooth, and it takes just a few minutes from start to finish.

1. Add everything except the olive oil to a blender.
2. Blend until smooth.
3. Add the olive oil and pulse briefly, or shake it in a jar to emulsify.

Tip: Avoid blending the olive oil for too long, or it may become bitter.

Cooking Timeline

• 🧅 1 min: Mince shallots
• 📏 1 min: Measure ingredients
• 🥣 2 min: Blend ingredients
• 🍋 1 min: Taste and adjust seasoning

⏳ Total time : 5 minutes

Ways to Use This Shallot Vinaigrette

This vinaigrette doesn’t need much to shine. Toss it into fresh mixed greens or arugula, or drizzle it over sliced tomatoes or cucumbers for a quick and easy side. It’s also great with roasted or grilled vegetables, warm lentils, potatoes, grain bowls, or cooked salmon.

And if you’re already cooking from the blog, this dressing is featured in two recipes here: Seafood Sauerkraut and Walnut Crusted Salmon, where it adds just the right finishing touch.

How long does shallot vinaigrette keep?

• Store in an airtight jar in the fridge for 7 to 10 days.
• The texture may thicken when chilled. If so, let it sit at room temperature for a few minutes or place the sealed jar in a bowl of warm water until the dressing relaxes.
• Shake before serving to re-emulsify.
• If you’d like to keep it longer, as noted by Tasting Table, vinaigrettes are among the easier dressings to freeze safely. Small freezer-safe containers or ice cube trays work well and make it easy to thaw only what you need. Once thawed, whisk or shake to bring it back together.

Try These Other Dressing Recipes

Classic French Vinaigrette

The Best Vinaigrette Recipe

Lemon Balsamic Dressing