Shallot Vinaigrette
This is the dressing that balances heavy roasted meats or stands up to bitter greens like radicchio and frisée. It relies on the chemical reaction between acid and allium to mellow the shallot into something sweet and pungent.
Texture is flavor
Mince the shallots until they are nearly a paste; you want them to dissolve into the oil, not sit like grit on your greens.
- small mixing bowl
- balloon whisk
- sharp chef's knife
What goes in.
- 2 largeshallots, minced as finely as possible
- 1/4 cupred wine vinegar
- 1 tspDijon mustard
- 3/4 cupextra virgin olive oil
- 1/2 tspkosher salt
- 1/4 tspblack pepper, freshly cracked
Let the acid do the work
Stir the minced shallots, salt, and vinegar together and walk away for 10 minutes. The vinegar will draw out the shallot's bite, turning the harsh raw onion taste into a mellow, bright base.
The method.
Macerate the shallots
In a small bowl, combine the minced shallots, vinegar, salt, and mustard. Whisk briefly to combine and set aside for 10 minutes until the shallots soften.
Emulsify
While whisking the shallot mixture vigorously, drizzle the olive oil in a slow, steady stream. The stream should be no thicker than a pencil lead.
Check the body
Continue whisking until the mixture is uniform, opaque, and clings to the whisk. Add the black pepper at the very end.
Other turns to take.
Herbed Vinaigrette
Fold in a tablespoon of finely chopped fresh tarragon or chives at the final step.
Honey-Sweetened
Add a half-teaspoon of honey if you are dressing particularly bitter leaves like kale or endive.
When it doesn't go to plan.
Use a glass or ceramic bowl; metallic bowls can sometimes impart a slight off-flavor when working with high-acid ingredients like vinegar.
If the dressing breaks—where the oil and vinegar separate—add another teaspoon of mustard and whisk vigorously; it will pull back together.
Taste the dressing with a leaf of whatever lettuce you are serving; the greens will dilute the sharpness, so it should taste slightly aggressive on its own.
The ones that keep coming up.
How long can I keep this in the fridge?
It will hold its quality for about 3 days in a sealed jar. The olive oil may solidify in the cold, so pull it out 15 minutes before using and give it a hard shake.
Can I use a blender?
You can, but it will change the texture from a clean vinaigrette to a thick, creamy emulsion. Whisking by hand keeps the shallot texture distinct.
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