This Lemon Shallot Vinaigrette is an easy and delicious salad dressing recipe that only requires 5 minutes and 4 ingredients to make. And it is great on green salads and pasta salads or grain salads!
Making homemade salad dressing is so easy! And there are so many different flavor options. You can make creamy dressings like Tahini Caesar Dressing or Maple Tahini Dressing to sweet and tangy dressings like Vegan Honey Mustard.
And today, I'm going to show you how to make the perfect Lemon Shallot Vinaigrette. It is a classic French vinaigrette that is delicious on a simple green salad or on a grain salad or pasta salad like my Orzo Pasta Salad. It only requires minutes to make and it is shaken up in jar you store it in!
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Why You'll Love This Recipe
- This recipe only requires 4 simple, easy-to-find ingredients.
- And it only requires 5 minutes to make!
- This Shallot Vinaigrette is packed with lemon and is great on any type of salad.
- It is fresh, and so flavorful!
- And most importantly, it is absolutely delicious!
Ingredients
Lemon Juice: I love lemon in all kinds of recipes from Cucumber Basil Mocktails to a classic Vegan Lemon Cake. My number one rule is always use fresh lemon juice! Never use the stuff in the bottle.
Extra Virgin Olive Oil: Use a good quality olive oil for this recipe. You will taste it in the end result! Lately I've been using Graza Olive Oil.
Shallot: Shallot is like a smaller, more mild onion. It gives this vinaigrette so much flavor!
Dijon Mustard: Dijon mustard emulsifies the lemon shallot vinaigrette, so don't skip it! If you leave it out, the olive oil and lemon juice will never mix together.
Instructions
Step 1. First, mince the shallot as finely as you can.
Step 2. Then add olive oil, lemon juice, shallot, dijon mustard, salt and pepper into a jar with a tight fitting lid.
Shake the dressing until emulsified, about 10 seconds.
Then, use as desired!
Recipe FAQs
Place the lid on top of the jar and store the dressing in the refrigerator for up to 2 weeks.
The best oil for a vinaigrette is is extra virgin olive oil because has the best flavor. I do not recommend vegetable or canola oil. They have almost no flavor. And do not use coconut oil. It is a solid at room temperature which is not good for making vinaigrette.
A shallot is milder and more delicate an has a slight garlic flavor. An onion is larger and more pungent.
Expert Ingredient Tips
Mince the shallot as finely as you can. You don't want big chunks of it on a delicate green salad!
This vinaigrette is also delicious with red wine vinegar instead of lemon juice!
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📖 Recipe
Lemon Shallot Vinaigrette
Equipment
- 1 Jar with Tight Fitting Lid
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Cups and Spoons
Ingredients
- ½ Cup Extra Virgin Olive Oil
- ¼ Cup Fresh Lemon Juice see note
- 1 Medium Shallot, minced about ¼ cup minced shallot
- 2 teaspoon Dijon Mustard
- ½ teaspoon Kosher Salt
- Black Pepper to Taste
Instructions
- Into a jar with a tight fitting lid, combine extra virgin olive oil, lemon juice, minced shallot, Dijon mustard, kosher salt and black pepper.
- Top the jar with a tight fitting lid and shake until the dressing is emulsified, about 10 seconds.
- Use as desired.
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