Lemon Shallot Vinaigrette Recipe

Introduction

This Lemon Shallot Vinaigrette is a bright, tangy dressing perfect for salads, roasted vegetables, or as a marinade. Fresh herbs and a touch of honey balance the sharpness of lemon and shallots, creating a versatile sauce that’s easy to make and elevates any dish.

Ingredients

• ¼ cup freshly squeezed lemon juice (approx. 1 ½ lemons)
• 2 heaping tbsp finely diced shallot (1 small shallot)
• 2 tsp Dijon mustard
• 1 tsp honey
• ½ tsp sea salt
• ¼-½ tsp freshly ground black pepper
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh parsley
• ½ cup extra virgin olive oil

Instructions

1. Step 1: Add the lemon juice, diced shallot, Dijon mustard, honey, sea salt, black pepper, chopped chives, and parsley into a medium bowl.
2. Step 2: Whisk all the ingredients together until fully combined.
3. Step 3: Slowly drizzle in the olive oil while whisking constantly. Continue whisking vigorously until the vinaigrette is emulsified and the olive oil is fully integrated, with no visible separation.
4. Step 4: Use the vinaigrette immediately or transfer it to an airtight container and store it in the refrigerator for up to one week.

Tips & Variations

• For a milder shallot flavor, soak diced shallots in cold water for 10 minutes before adding.
• Replace fresh herbs with other favorites like basil or tarragon for a different flavor profile.
• Use avocado oil instead of olive oil for a lighter taste and a different nutritional profile.
• Add a pinch of smoked paprika or a dash of cayenne pepper for a subtle spicy kick.

Storage

Store the vinaigrette in an airtight container in the refrigerator for up to one week. Before using, give it a good shake or whisk, as separation is natural. No reheating is necessary—serve chilled or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for its bright, fresh flavor, but in a pinch, bottled lemon juice can be used. Just be aware that it may slightly alter the taste of the vinaigrette.

How do I make the vinaigrette thicker or creamier?

To thicken the vinaigrette, you can whisk in a small amount of mayonnaise or Greek yogurt. Alternatively, adding more Dijon mustard helps create a creamier texture while maintaining the tangy flavor.

Lemon Shallot Vinaigrette Recipe

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This Lemon Shallot Vinaigrette is a bright, tangy dressing perfect for salads and vegetables. Made with fresh lemon juice, shallots, Dijon mustard, honey, herbs, and extra virgin olive oil, it offers a balanced combination of acidity, sweetness, and savory notes. The emulsified vinaigrette can be prepared quickly and stored for up to a week, making it an ideal pantry staple to elevate your dishes.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 3/4 cup (enough for 4–6 servings) 1x
• Category: Dressing
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free, Low Fat

Ingredients

Scale 1x2x3x

Vinaigrette Ingredients

• ¼ cup freshly squeezed lemon juice (approx. 1 ½ lemons)
• 2 heaping tbsp finely diced shallot (1 small shallot)
• 2 tsp Dijon mustard
• 1 tsp honey
• ½ tsp sea salt
• ¼–½ tsp freshly ground black pepper
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh parsley
• ½ cup extra virgin olive oil

Instructions

1. Combine Ingredients: Add all ingredients except the olive oil to a medium bowl, gathering the lemon juice, shallots, Dijon mustard, honey, sea salt, black pepper, chives, and parsley to prepare for mixing.
2. Whisk Mixture: Whisk the combined ingredients thoroughly until they are well mixed, ensuring the flavors blend smoothly before adding the oil.
3. Emulsify with Olive Oil: Slowly stream in the extra virgin olive oil while whisking constantly and vigorously, continuing until the vinaigrette emulsifies and the oil no longer separates visually from the other ingredients.
4. Serve or Store: Use the vinaigrette immediately on your favorite salads or vegetables, or store it in an airtight container in the refrigerator for up to one week for convenience and freshness.

Notes

• For best results, use fresh lemon juice and high-quality extra virgin olive oil to ensure vibrant flavor.
• The vinaigrette can be adjusted to taste by varying the amount of honey for sweetness or black pepper for spicy kick.
• Give the vinaigrette a quick whisk or shake if it separates after storage.
• This dressing pairs beautifully with mixed greens, roasted vegetables, or as a marinade for chicken or fish.

Keywords: Lemon Shallot Vinaigrette, Salad Dressing, Lemon Dressing, Shallot Vinaigrette, Easy Vinaigrette, Healthy Salad Dressing