shallot vinaigrette

This simple vinaigrette can easily be doubled, and stored in the refrigerator for up to three days.

  • 1 tablespoon minced shallots
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup extra virgin olive oil

Combine ingredients in a mason jar, cover, and shake until emulsified. Set aside, or refrigerate until ready to use.

Makes approximately 1/4 cup.

cook’s note: For a creamy version, use red wine vinegar in place of the white wine vinegar, reduce the mustard to 1/2 teaspoon, and add 1/2 teaspoon mayonnaise. Follow directions above.

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