Inside: A recipe for Creamy Shallot Vinaigrette that’s made with just a handful of simple ingredients and mixes up quickly in the blender.
I eat a salad almost every single day, and I happily drizzled my White Balsamic Vinaigrette over my greens for years and years and years (creature of habit alert!) before I suddenly hit my wall. I needed something different.
So lately I’ve been making jars of this Creamy Shallot Vinaigrette, which I whirl together in the blender for a thick, creamy consistency, no mayo required.
Ingredients for Creamy Shallot Dressing
- Extra virgin olive oil
- Red wine vinegar: You can also use cider vinegar if that’s what you have or prefer
- Chopped shallot
- Dijon mustard
- Kosher salt
- Black pepper
What are shallots?
If you’ve never worked with shallots, they’re in the same family as onions, garlic, and leeks (and you’ll find them in the store near those items too). They’re sort of a cross between garlic and onions, and the flavor is milder than an onion.
Do you have to use a blender?
No, you can simply whisk this dressing together (be sure your shallots are finely diced). But I recommend using a blender, so you’ll get a creamy texture. I also use my mini food chopper for sauces like this.
What kind of greens are best with this creamy shallot dressing?
This shallot dressing works with any green, but would be especially nice on delicate greens like arugula or on shaved Brussels sprouts.
|You might also like: 25 Recipes for Homemade Salad Dressing|
I hope you enjoy this dressing! If you need ideas for building healthier, more satisfying salads, here’s the salad formula I use.
More salad recipes
- Refreshing Raspberry Salad
- The White Balsamic Vinaigrette We Make Every Week
- Power Salad With Citrus Vinaigrette
Creamy Shallot Vinaigrette
Make this Creamy Shallot Vinaigrette in the blender with just a few easy ingredients. Great on delicate greens or shaved Brussels sprouts!
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons chopped shallot
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 pinch kosher salt
- 1 pinch black pepper
- Place all ingredients in a blender and process until smooth.
- Keep dressing in an airtight jar in the refrigerator and use within a week.
You can also substitute apple cider vinegar for red wine vinegar.
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Nutrition Information:Yield: 8 Serving Size: 1/8 of recipe
Amount Per Serving: Calories: 139Saturated Fat: 2gSodium: 10mgCarbohydrates: 4gSugar: 4g