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Shallot vinaigrette recipe
Shallot vinaigrette reminds me of the elegance of French culinary tradition. This classic dressing is a beautiful blend of finely minced shallots, tangy vinegar, and smooth olive oil. It’s a simple combination, yet it packs such a delightful punch of flavor.
This is how to make the Shallot vinaigrette:
Shallot vinaigrette
Ingredients
- 2 small shallots finely minced
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl, whisk together the minced shallots, red wine vinegar, and Dijon mustard.
- Slowly drizzle in the olive oil while continuing to whisk, until the dressing is well combined and emulsified.
- Season with salt and freshly ground black pepper to taste.
- Let the vinaigrette sit for about 10 minutes to allow the flavors to meld together.
Notes
Variations
1. Creamy shallot vinaigrette
Creamy shallot vinaigrette enhances classic recipe. To create this luxurious variation, I often incorporate some Greek yogurt or sour cream. The result is a velvety texture that clings beautifully to salad greens and adds a touch of indulgence to any dish.
2. Honey version
Honey balances vinaigrette acidity. In my kitchen, I’ve found that a drizzle of local honey not only sweetens the dressing but also adds depth and complexity to its flavor profile. This variation pairs exceptionally well with bitter greens or fruit-based salads.
3. Herb-infused variations
Fresh herbs elevate shallot vinaigrette. Experimenting with different herb combinations has led me to some delightful discoveries. Here’s a table of my favorite herb-infused variations:
| Herb Combination | Flavor Profile | Recommended Pairings |
| Tarragon & Chervil | Delicate, anise-like | Butter lettuce, seafood |
| Basil & Mint | Bright, refreshing | Tomato salad, grilled vegetables |
| Thyme & Rosemary | Earthy, robust | Roasted root vegetables, grilled meats |
4. Sherry shallot dressing: Use sherry vinegar to add sweetness to the dressing.
5. Lemon and shallot vinaigrette: lemon juice in the lemon and shallot vinaigrette adds brightness and tanginess.
6. Regional French adaptations
Regional ingredients influence vinaigrette variations. In Provence, for instance, local olive oil imparts distinct pepperiness to the dressing. In Burgundy, red wine vinegar showcases regional wine heritage in their version of the vinaigrette.
How to use shallot vinaigrette
1. As a Salad Dressing
Shallot vinaigrette can make your simple salad tastier and more flavorful:
- Start with 1 tablespoon of dressing per cup of greens
- Toss gently with clean hands or salad tongs
- Taste and adjust, adding more dressing if needed
You can pair the dressing with various greens. Here’s a list of my top salad green pairings:
- Peppery arugula
- Crisp romaine
- Tender butter lettuce
- Bitter endive
- Nutrient-dense kale
2. Marinade for Meats and Vegetables
Shallot dressing tenderizes and enhances the flavors of the meats and vegetables. The acidity in the vinegar helps break down tough fibers, while the oil and aromatics infuse the food with flavor.
For best results, I recommend the following marinating times:
- Chicken: 2-4 hours
- Fish: 30 minutes to 1 hour
- Beef or pork: 4-6 hours
- Vegetables: 30 minutes to 2 hours
3. Sauce for Grilled or Roasted Dishes: One of my favorite applications is using shallot vinaigrette as a finishing sauce for grilled or roasted meats and vegetables. The contrast between the warm, charred flavors and the cool, tangy dressing creates a sensory explosion that never fails to impress my dinner guests.
4. Condiment for Sandwiches and Wraps: As a spread for sandwiches and wraps, this versatile dressing adds a gourmet touch to even the simplest combinations. I often use it instead of mayonnaise for a lighter, more flavorful option.
