Mediterranean Pasta Salad with Dressing

Shallot Vinaigrette Recipe – Easy & Homemade!

Shallot Vinaigrette is quick to prepare and a great dressing to use as a marinade, a dressing for a green salad, or as a sauce for pasta. It is a nice, light vinaigrette, so it works well with many dishes.

Shallot Vinaigrette

How to mince a shallot?

  1. To mince a shallot, first remove the papery skin from the outside.
  2. Then, leaving the root end connected, slice the shallot lengthwise into 1/8″ strips.
  3. Turn the shallot 90 degrees and slice the shallot lengthwise again into 1/8″ strips.
  4. Turn the shallot so that you can slice horizontally across the strips and mince into 1/8″ pieces.

Tip! A minced shallot is cut very small, without being smashed or pureed.


What is one shallot?

Most recipes that call for one shallot are referring to the entire bulb, not the individual clove. Ideally recipes will specify a measured amount, making it easier for you to estimate since shallots can vary in size. In this recipe, one shallot means the whole bulb. We also provide a measured amount, just in case. For this dressing, it doesn’t matter if you use a bit larger or smaller shallot, I’ve made this with all different size shallots, and I always just whisk the whole minced shallot into the vinaigrette.


Ingredients for Shallot Vinaigrette

  • Minced Shallot: One shallot is all you need for this delicious shallot vinaigrette recipe. About 1/4 cup minced shallot is what this recipe calls for, but don’t worry if your shallot yields a bit more or less. Just whisk it in!
  • Red wine vinegar: Red wine vinegar is my favorite in this shallot dressing recipe, but I’ve also made it with white wine vinegar and rice vinegar. Feel free to experiment!
  • Lemon juice: Lemon juice is perfect for adding more acid without making a vinaigrette to vinegary.
  • Extra virgin olive oil: Extra virgin olive oil has a robust fruity flavor that balances out the vinegar.
  • Dried oregano: Dried oregano tastes earthy and aromatic, adding delicious flavor to your shallot vinaigrette.
  • Onion powder: Onion powder helps to bring out the flavor of the shallots. I also tested the shallot dressing with and without onion powder, and the onion powder addtion helped keep the dressing emulsified.
  • Crushed red pepper (optional): If you like a little spice, add in some crushed red pepper. I particularly like this when I’m using the dressing for pasta and roasted vegetables.
  • Freshly ground pepper: I strongly recommend using freshly ground pepper in this recipe. With so few ingredients, the pepper makes a big impact.
  • Coarse salt: I use about half a teaspoon of coarse salt. Feel free to adjust to your liking!

How to make shallot vinaigrette?

Shallot vinaigrette is super easy to make. Just follow these few quick instructions to make your very own shallot dressing!

  1. Add minced shallot, red wine vinegar, lemon juice, extra virgin olive oil, dried oregano, onion powder, and crushed red pepper to a small mixing bowl and whisk together.
  2. Let the shallots marinate for about 5 minutes. This helps to mellow the shallots and disperse the shallot flavor into the vinaigrette.
  3. Season to taste with salt and pepper. I use 1 teaspoon freshly ground pepper, and 1/2 teaspoon coarse salt.
  4. Whisk the shallot vinaigrette immediately before serving to emulsify.

What can I eat with shallot vinaigrette?


Yield: 1 cup Shallot Vinaigrette

Shallot Vinaigrette

Shallot Vinaigrette

This delicious creamy shallot vinaigrette whisks up quickly and tastes delicious on salads, pasta, and roasted vegetables.

Prep Time 5 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 shallot, minced (about 1/4 cup)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice (about 1 juiced lemon)
  • 3/4 cup extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon coarse salt

Instructions

  1. Add minced shallot, red wine vinegar, lemon juice, extra virgin olive oil, dried oregano, onion powder, and crushed red pepper to a small mixing bowl and whisk together.
  2. Let the shallots marinate for about 5 minutes. This helps to mellow the shallots and disperse the shallot flavor into the vinaigrette.
  3. Season to taste with salt and pepper. I use 1 teaspoon freshly ground pepper, and 1/2 teaspoon coarse salt.
  4. Whisk the shallot vinaigrette immediately before serving to emulsify.

Did you make this recipe?

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