Mediterranean Pasta Salad with Dressing

Shallot Vinaigrette Recipe – Easy & Homemade!

Shallot Vinaigrette is a delicious and versatile dressing that can add a burst of flavor to any salad or dish. Made with tangy lemon juice and the subtle sweetness of shallots, this dressing is perfect for those looking for a healthy and flavorful option. Whether you’re a seasoned cook or just starting out, this easy-to-follow recipe for shallot vinaigrette with lemon will become a go-to dressing that will elevate any salad to the next level. So let’s get started!

Shallot Vinaigrette

How to mince a shallot?

Mincing shallots may seem intimidating at first, but with a few easy steps, you can easily master this technique and elevate your cooking game! Here’s a step-by-step guide on how to mince a shallot:

  1. Start by removing the papery skin from the outside of the shallot. You can do this by peeling off the skin with your fingers or using a paring knife to gently cut away the skin.
  2. Cut off the top of the shallot (the part with the stem) and slice it in half lengthwise through the root. Keep the rest of the root end intact as this will help keep the shallot together while you are cutting it.
  3. Lay one half of the shallot cut-side down on the cutting board and slice it lengthwise into 1/8″ thick strips. Repeat this process with the other half of the shallot.
  4. Turn the shallot 90 degrees and slice it lengthwise again into 1/8″ thick strips. You should end up with a grid of shallot pieces.
  5. Finally, turn the shallot so that you can slice horizontally across the strips and mince the shallot into 1/8″ pieces. Be sure to use a sharp knife to make clean cuts and avoid smashing or pureeing the shallot.

And that’s it! With a little practice, you’ll be mincing shallots like a pro in no time. Just remember, a finely minced shallot can add amazing depth of flavor to any dish, so take your time and enjoy the process.

What is one shallot?

Shallots are a member of the onion family and are known for their delicate flavor and sweet, subtle taste. They’re typically smaller than onions and have a brown, papery skin that needs to be removed before using. When a recipe calls for one shallot, it’s referring to the whole bulb, which is made up of multiple cloves, similar to garlic.

However, the size of shallots can vary quite a bit, which can make it tricky to estimate the right amount for a recipe. Thankfully, in this recipe, we provide both a measurement and a description of what we mean by “one shallot”. We want to make sure that you have all the information you need to make this delicious Shallot Vinaigrette with ease!

But don’t worry too much about getting the exact size – this dressing is very forgiving! In fact, I’ve made this recipe with shallots of all sizes and never had a problem. As long as you mince the shallot finely and whisk it into the vinaigrette, you’ll get that delicious shallot flavor that makes this dressing so irresistible. So don’t stress about the size, just grab a shallot and get started on making this tasty Shallot Vinaigrette!

Ingredients for Shallot Vinaigrette

When it comes to making a delicious shallot vinaigrette, it’s all about the ingredients! This recipe is simple but flavorful, and each ingredient plays an important role in creating the perfect balance of tangy and savory flavors.

  • Minced Shallot: Let’s start with the star of the show – the shallot. You’ll need one shallot for this recipe, and it should be minced finely. Don’t worry too much about getting the exact measurement – you’re aiming for about 1/4 cup of minced shallot, but a little more or less won’t hurt.
  • Red wine vinegar: Next up is the vinegar. Red wine vinegar is my favorite for this recipe, but you can also use white wine vinegar or rice vinegar if you prefer. The vinegar adds acidity to the vinaigrette, and when combined with the shallots, it creates a tangy, savory flavor that’s perfect for salads and other dishes.
  • Lemon juice: Lemon juice is perfect for adding more acid without making a vinaigrette too vinegary. It also adds a refreshing citrusy flavor that pairs well with the shallots. You’ll need about two tablespoons of fresh lemon juice for this recipe. Make sure to use fresh lemon juice, not bottled, for the best taste.
  • Extra virgin olive oil: To balance out the acidity of the vinegar, we add extra virgin olive oil. This gives the vinaigrette a fruity, robust flavor that complements the other ingredients perfectly. I recommend using a good quality olive oil to get the best flavor.
  • 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 addition helped keep the dressing emulsified.
  • Crushed red pepper (optional): If you like a little heat, you can also add some crushed red pepper to the dressing. This works particularly well if you’re using the vinaigrette on pasta or 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!

So there you have it – the ingredients you need to make a delicious shallot vinaigrette. Don’t be afraid to experiment and make it your own – try different vinegars or seasonings until you find the perfect combination that works for you!

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. In a small mixing bowl, whisk together the minced shallot, red wine vinegar, lemon juice, extra-virgin olive oil, dried oregano, onion powder, and crushed red pepper flakes.
  2. Let the shallots marinate for about 5 minutes. This helps to mellow the shallots and disperse the shallot flavor into the vinaigrette.
  3. Once the 5 minutes are up, season the vinaigrette to taste with salt and freshly ground black pepper. I recommend using 1/2 teaspoon of coarse salt and 1 teaspoon of freshly ground black pepper, but feel free to adjust the amounts to your liking.
  4. Lastly, right before serving, whisk the shallot vinaigrette again to emulsify the mixture. This will ensure that all the ingredients are evenly distributed throughout the dressing.

This recipe yields about 1 cup of shallot vinaigrette and can be stored in an airtight container in the refrigerator for up to one week.

Not only is this shallot vinaigrette recipe easy to make, but it’s also incredibly versatile. You can use it as a dressing for salads, drizzle it over roasted vegetables, or even use it as a marinade for chicken or fish. The lemon juice adds a refreshing tang to the dressing, making it perfect for summertime salads.

Give this recipe a try, and let me know how it turns out! Your taste buds will thank you.

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


  • 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


  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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