Roasted Shallot Vinaigrette
This creamy roasted shallot vinaigrette is sweet, tangy, and packed with caramelized flavor. Toss it with greens, drizzle it over grilled vegetables, or spoon it onto roasted potatoes. This recipe yields about 3/4 cup of shallot vinaigrette.
prep time
5 minutes
cook time
15 minutes
Ingredients
2 medium shallots, roughly chopped
3 garlic cloves, roughly chopped
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
3 garlic cloves, roughly chopped
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
Directions
Simmer shallots and garlic in oil for 10 minutes until soft and lightly caramelized.
Let the roasted shallots and garlic cool for a few minutes, then transfer them to a blender or food processor.
Add the remaining olive oil, white wine vinegar, lemon juice, Dijon mustard, honey, salt, and pepper.
Blend until completely smooth and creamy. Taste and adjust the seasoning, adding more vinegar for brightness or more honey for sweetness if desired.
Store in an airtight container in the refrigerator for up to 5 days. Let the vinaigrette sit at room temperature for a few minutes and shake well before serving.
Notes:
- For a looser vinaigrette, blend in 1–2 tablespoons of water.
- Champagne vinegar would be lovely here as well.
- Add a tablespoon of chopped fresh herbs such as parsley, dill, or tarragon for a fresh finish.
Let the roasted shallots and garlic cool for a few minutes, then transfer them to a blender or food processor.
Add the remaining olive oil, white wine vinegar, lemon juice, Dijon mustard, honey, salt, and pepper.
Blend until completely smooth and creamy. Taste and adjust the seasoning, adding more vinegar for brightness or more honey for sweetness if desired.
Store in an airtight container in the refrigerator for up to 5 days. Let the vinaigrette sit at room temperature for a few minutes and shake well before serving.
Notes:
- For a looser vinaigrette, blend in 1–2 tablespoons of water.
- Champagne vinegar would be lovely here as well.
- Add a tablespoon of chopped fresh herbs such as parsley, dill, or tarragon for a fresh finish.
