Martha Stewart Shallot Vinaigrette

Martha Stewart shallot vinaigrette is a quick, no cook dressing where champagne vinegar takes the place of red wine. Whisked with Dijon mustard, minced shallot, and olive oil, it pulls together in five minutes for any weeknight salad or summer side.

Drizzle it over roasted beets, mixed greens with goat cheese, or any salad that needs a bright homemade dressing. Adding the olive oil in a slow, steady stream is what keeps it creamy and emulsified instead of separated.

Martha Stewart Shallot Vinaigrette

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Calories

185

kcal

Bright and tangy with a creamy body that clings to every leaf. Champagne vinegar and Dijon do all the work.

Ingredients

• 2 tablespoons champagne vinegar
  

• 1 1/2 teaspoons Dijon mustard
  

• 1 small shallot, minced
  

• Coarse salt
  

• Freshly ground pepper
  

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
  

Directions

• Whisk the base: Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine.
• Emulsify and serve: Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.

Tools for this recipe

• OXO 11-inch balloon whisk, Ball regular mouth mason jars, 12 pack, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does shallot vinaigrette last in the fridge?

Store it in a sealed jar for up to 5 days. The shallot will mellow and the flavor will deepen after the first 24 hours, so making it a day early works in your favor. Give it a hard shake before each use since the oil will separate as it sits.

Can I use a different vinegar instead of champagne vinegar?

White wine vinegar is the closest swap and works at the same 2 tablespoon amount. Red wine vinegar gives the dressing a deeper, slightly sharper flavor. Apple cider vinegar adds sweetness, so cut it to 1 1/2 tablespoons if you go that route.

What if my vinaigrette separates?

It separated because the oil was added too fast. Pour it back into the bowl and start whisking again, adding a few drops of vinegar to help it re-emulsify. A small jar with a tight lid also works: shake it hard for 30 seconds and it will come back together.

Can I make shallot vinaigrette ahead of time?

Making it the night before is fine, since the shallot softens and tastes less sharp after a few hours in the vinegar. Store it in a glass jar in the fridge and shake well before drizzling. It holds up for about 5 days, but the flavor is best in the first 3.

What salads go best with shallot vinaigrette?

A simple mixed green salad with goat cheese and toasted walnuts is the classic pairing. About 2 tablespoons will dress 4 cups of greens. It also works on roasted beet salads, shaved fennel, or any grain bowl that needs a bright, acidic finish.