This zingy Shallot Mustard Vinaigrette made with lemon juice and white wine vinegar, has a creamy texture thanks to a bit of Dijon mustard. Use it to dress your salad or drizzle it on an avocado. We recommend allowing the shallot to steep in the liquids for a full 10 minutes to soften it and mellow its zingy bite.
Store bought salad dressing can be a short cut for many folks. But with the artificial ingredients and preservatives they include, they just don’t match up to the quality of a home made dressing. And this vinaigrette will store well for a long length of time in the refrigerator. Whether you’re craving spinach, romaine, ice berg or a bed of spring greens, this Shallot Mustard Vinaigrette will pair well with any of them.
white wine vinegar
freshly squeezed lemon juice
In a small mixing bowl, mix the lemon juice, vinegar, shallots, mustard and a sprinkling of salt and pepper. Let these ingredients sit for 10 minutes.
Add the olive oil in a thin stream, whisking constantly until the dressing emulsifies.
Shallot Mustard Vinaigrette
- small bowl
- 2 tbsp white wine vinegar
- 2 tbsp freshly squeezed lemon juice
- ½ shallot, minced
- 1 tsp Dijon mustard
- ⅓ cup olive oil
- In a small bowl, combine the vinegar, lemon juice, shallots, mustard and a sprinkling of salt and pepper. Let these ingredients sit for 10 minutes.
- Drizzle in the olive oil in a thin stream, whisking constantly until the dressing emulsifies.
Enjoy Shallot Mustard Vinaigrette!
You might also try Basic Minestrone Soup