This Shallot Vinaigrette is bright, tangy, and packed with rich, caramelized shallot goodness. Made with fresh lemon juice, Dijon mustard, and ready in under 10 minutes, it’s an easy homemade dressing that can even double as a marinade or sauce!
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This Shallot Vinaigrette is the secret sauce (literally) that turned our Grilled Fennel Arugula Salad from really good to restaurant-level incredible. It all started during one of Justin and my Sunday night kitchen experiments. We had grilled up some fennel and asparagus, tossed it with arugula, and felt like it was missing something.
Enter: a quick-cooked shallot in olive oil, whisked into a simple vinaigrette.
And WOWZERS was it good!
The sautéed shallots give this dressing a slightly caramelized sweetness, balancing out the tangy lemon juice, white wine vinegar, and Dijon mustard. Toss it with your favorite salad, drizzle it over roasted veggies, or use it as a marinade for grilled chicken or salmon—it’s one of those dressings you’ll want to keep in the fridge ALL. OF. THE. TIME!
Ingredient Notes
For the exact measurements and detailed instructions, please see the recipe card below.
- Shallot. The star of the show! Cooking the shallot first mellows its sharpness and adds a touch of sweetness. You’ll need either one large, or two small, which should yield about ⅓-½ cup when it’s finely diced.
- Olive oil. Use a high quality extra-virgin olive oil for the best flavor since it makes up the bulk of the dressing.
- Lemon juice. Freshly squeezed will give you the brightest flavor. Avoid the pre-packaged kind as these are a lot more bitter tasting.
- White wine vinegar. Adds a subtle tang that balances everything out.
- Honey. Just a hint for a little sweetness (trust me, it makes a difference!).
- Dijon mustard. Helps emulsify the dressing and adds a bit of zip. Avoid using yellow mustard as it will be too potent.
Can’t find shallots? You can also sub ⅓ cup finely diced sweet onion with 1 finely minced garlic clove.
How to Make a Shallot Vinaigrette
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Sauté the Shallots
Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add finely chopped shallots and cook, stirring constantly, for 2-3 minutes until soft and lightly caramelized. Remove from heat and let cool slightly.
Pro Tip: The smaller you dice the shallots, the better they’ll infuse their flavor into the vinaigrette, BUT… the faster they’ll cook! So keep a close eye on them.
Step 2: Whisk (or shake!) the dressing.
In a mason jar or small bowl, combine lemon juice, white wine vinegar, honey, Dijon mustard, the remaining olive oil, and salt. Add the cooled shallots. Shake vigorously (or whisk) until emulsified. (I like to shake mine for 10-20 seconds, let it rest, and then shake again just before serving.)
Step 3: Let it rest for most flavor.
For the best flavor, let the dressing sit for at least 15-20 minutes before using. This gives the flavors time to meld together. Drizzle over your favorite salad, roasted veggies, or proteins, and enjoy!
Storage: Keep in an airtight container in the fridge for up to 1 week. Shake well before using.
Ways to Use Shallot Vinaigrette
This vinaigrette is so versatile! Here are a few of my favorite ways to use it:
- Salads: Pairs perfectly with arugula, spinach, or mixed greens.
- Grilled or roasted veggies: Drizzle over asparagus, Brussels sprouts, or sweet potatoes.
- Marinade: Use for grilled chicken, salmon, or shrimp.
- Bowls & grain salads: Toss with quinoa, farro, or lentils for extra flavor.
FAQs
Yes! In fact, it tastes even better after sitting for a few hours. Just give it a good shake before using.
If you don’t have shallots, you can substitute finely minced red onion or a small amount of yellow onion and a little garlic.
You can, but it will make the dressing sweeter and darker in color. White wine vinegar keeps it light and bright.
More Homemade Dressing Recipes
If you can’t already tell, I LOVE making salad dressings from scratch. Here are a few more of my favorite ones to try next:
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Shallot Vinaigrette Recipe
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Ingredients
- 1 large or 2 small shallots finely chopped, about ½ cup
- ⅓ 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
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the shallot and cook, stirring constantly, for 2-3 minutes, or until tender and lightly caramelized.1 large or 2 small shallots
- Transfer the cooked shallot to a mason jar along with the remaining ⅓ cup olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, and ¼ teaspoon salt. Shake for 10-20 seconds, or until emulsified. Use immediately or let rest for 20 minutes for maximum flavor.2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt
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Notes
- Shallot Substitution: You can also sub ⅓ cup finely diced sweet onion with 1 finely minced garlic clove.
- Dicing Shallots: The smaller you dice the shallots, the better they’ll infuse their flavor into the vinaigrette, BUT… the faster they’ll cook! So keep a close eye on them.
- Olive Oil: Using a high-quality extra virgin olive oil makes all the difference in taste. Avoid lower-quality oils, as they can make the dressing taste bitter.
- Let It Rest: Allow the vinaigrette to sit for at least 15-20 minutes before serving so the flavors can meld together.
- Storage: This dressing keeps well in the fridge for up to 1 week. The olive oil may solidify when chilled—just let it sit at room temp for 10 minutes and shake before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
