Mustard-Shallot Vinaigrette
Updated Nov. 22, 2022
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1shallot, minced
- 2tablespoons white wine vinegar
- 2heaping teaspoons Dijon mustard
- ¼teaspoon salt
- ½teaspoon coarsely ground black pepper
- 1cup extra-virgin olive oil, more to taste
Nutritional analysis per serving (10 servings)
197 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Step 2
Add olive oil ⅓ cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, ¼ cup at a time, if dressing is too tart.
- Step 3
Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Private Notes
Comments
That's a pretty generous proportion of oil to the other ingredients.
I use 4 tbsp. of olive oil to 2 tbsp. of vinegar (sherry, apple cider, flavoured -- whatever good variety I have on hand), 1 tbsp. of mustard and 1 tbsp. of something sweet (maple syrup, honey, agave, etc.).
Sometimes I swap out the olive oil with hemp oil, for added omega 3s.
Add a teaspoon or two of lemon juice and watch how easy it emulsifies!
I make my own salad dressings all the time -- easy, peasy. For variations on this basic vinaigrette, try tarragon vinegar instead of white wine vinegar, and instead of salt, put in a dollop of anchovy paste (or 1-2 anchovies) when you add the mustard. You can also do halved garlic cloves instead of shallots. I make dressing by the jar and without measuring -- try 1/3 vinegar, then the mustard etc., shake it, and finally 2/3 oil, and shake it well again. Taste, adjust and you're good to go.
Delicious and versatile dressing, BUT I cut the olive oil in half and kept all other ingredients at the amounts indicated in the recipe.
Kind of meh as is. Might try it with less oil next time.
I just add more vinegar when I put my salad together, much more variety that way.