| Total: | 10 min |
| Prep: | 10 min |
| Yield: | about 1 cup |
Ingredients
- 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons finely minced shallots
- 2/3 cup extra-virgin olive oil
Instructions
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 164 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 69 mg |
Reviews
I’ve been making this dressing for a few years – I will never go back to bottled dressing. This is amazing on a berry or veggie rich salad.
Followed the recipe to a tee. Yummy!!
This dressing is wonderful- though I made some changes: add to taste- garlic cloves (minced, not crushed) + lemon juice instead of vinegar. Sooo addicting + somehow the garlic + shallot don’t leave you reeking. Totally delicious- I drizzle it on so many things (especially fish) + it’s also a great bread dip! Yum!
This will be my go to vinaigrette from now on. Tangy, bright, smooth, delicious!
Really tastey dressing and easy to make! Will def make this again!!
Friends and family loved it, and it was just as good (if not better) than a shallot vinaigrette that I’m bonkers about that is served on a spinach salad with apples, pecans, feta, and chicken at a local restaurant near my home. Thank you!