Lemon Shallot Vinaigrette Recipe | Elizabeth Rider
Who knew that making your own vinaigrette could be so easy? This Lemon Shallot Vinaigrette is a simple, seven-ingredient dressing that will take your salads to the next level.
If salads are a staple part of your diet, eating the same kind of salad daily can get boring fast. That’s why it’s important to spice it up with some new and interesting dressings.
With just a few ingredients, you can have a delicious homemade vinaigrette. Let’s get started!
Ingredients
- Shallot: Peel and mince 1 large shallot or 2 small ones. This should give you around 3 tablespoons of minced shallot.
- Garlic: You’ll need 1 clove of garlic. Make sure it’s peeled and minced well, or you can grate it if you prefer.
- Olive Oil: Using extra virgin olive oil adds such a rich aroma to this lemon shallot vinaigrette. You’ll need around ⅓ cup.
- Lemon: Add the juice of 1 fresh medium lemon. You’re looking at about 2 tablespoons of juice.
- Mustard: You’ll also need ½ teaspoon of Dijon mustard. Dijon mustard is super tangy and spicier than yellow mustard, it’s perfect for vinaigrettes, but if you don’t have it on hand you could always use yellow mustard.
- Salt: Add ¼ teaspoon of fine sea salt. You can always add more or less depending on your preference.
- Black Pepper: Same as the salt, you’ll need ¼ teaspoon of freshly ground black pepper. Again, add more or less depending on how peppery you want your lemon shallot vinaigrette.
Check out the printable recipe card below for the recipe and detailed instructions.
How To Make A Lemon Shallot Vinaigrette
- At the bottom of a medium mixing bowl, whisk all of the ingredients except the oil.
- Slowly stream in the oil while whisking vigorously to make an emulsion.
(Alternatively, you can shake the ingredients together in a covered mason jar until they’re fully emulsified.)
If you want to spice up your salad game, here are some delicious Healthy Salad Dressing Recipes for you to try!
Cooking Time
10 minutes.
This recipe only takes a few minutes. The longest step is mincing the shallot and garlic, and mixing until your lemon shallot vinaigrette has emulsified.
Storing
You can store your lemon shallot vinaigrette in the fridge for up to two weeks.
Yield
This recipe makes ½ cup.
Lemon Shallot Vinaigrette Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: ½ cup 1x
Description
Who knew that making your own vinaigrette could be so easy? This Lemon Shallot Vinaigrette is super fresh and easy to make!
Ingredients
Units
Scale
- 1 large or 2 small shallots, peeled and minced (about 3 tablespoons)
- 1 clove garlic, peeled and minced or grated
- ⅓ cup extra virgin olive oil
- Juice of 1 fresh medium lemon (about 2 tablespoons juice)
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Whisk all of the ingredients except the oil in the bottom of a medium mixing bowl.
- Slowly stream in the oil while whisking vigorously to make an emulsion. (Alternatively, vigorously shake the ingredients together in a covered mason jar until fully emulsified.)
