Classic Shallot Vinaigrette
A vinaigrette is not a recipe you follow, but a ratio you master. By allowing the shallots to sit in the acid first, you transform raw, aggressive onion into a mellow, aromatic base that bridges the gap between your vinegar and oil.
Texture is everything
Mince your shallots as finely as a grain of sand so they integrate into the emulsion rather than sinking to the bottom of the bowl.
- small mixing bowl
- whisk
- chef's knife
- cutting board
What goes in.
- 1 largeshallot, peeled and finely minced
- 2 tbspred wine vinegar
- 1 tspDijon mustard
- 1/2 cupextra virgin olive oil
- 1/2 tspkosher salt
- 1/4 tspblack pepper, freshly cracked
Give the shallots time
Never skip letting the shallots sit in the vinegar for at least ten minutes. The acid chemically cooks the onion, removing its harshness and turning the vinegar bright pink.
The method.
Macerate the base
Combine the minced shallot, vinegar, and salt in your bowl. Stir once and leave it alone for 10 minutes until the shallots turn translucent.
Add the stabilizer
Whisk in the Dijon mustard. This acts as an emulsifier to keep the oil and vinegar from separating on the plate.
Emulsify
Whisk constantly while pouring the olive oil in a thin, steady stream. Stop when the mixture looks thick, opaque, and creamy.
Season
Add the black pepper and whisk once more to incorporate. Taste with a single leaf of lettuce; adjust salt if the sharpness of the vinegar overwhelms the fat.
Other turns to take.
Herbed
Fold in one tablespoon of finely chopped fresh tarragon or chives after the emulsion is complete.
Citrus-forward
Replace half the red wine vinegar with fresh lemon juice for a brighter, more vibrant finish.
When it doesn't go to plan.
Use a room-temperature bowl if possible, as cold ingredients can make the oil look cloudy.
If the dressing separates after sitting, a quick whisk with a fork will bring it back together.
Keep the shallots as small as possible; large pieces will overwhelm the balance of the greens.
The ones that keep coming up.
Can I use a blender?
You can, but it will turn the olive oil bitter if you process it too long. A whisk and a bowl give you better control over the texture.
How long will this stay good?
It keeps for three days in the refrigerator, but the shallots will soften significantly the longer they sit.