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.
Equipment
small bowl
whisk
Shopping List
white wine vinegar
freshly squeezed lemon juice
shallot
Dijon mustard
olive oil
Instructions:
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
Equipment
- small bowl
- whisk
Ingredients
- 2 tbsp white wine vinegar
- 2 tbsp freshly squeezed lemon juice
- ½ shallot, minced
- 1 tsp Dijon mustard
- ⅓ cup olive oil
Instructions
- 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!
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