Mustard-Shallot Vinaigrette Recipe (2024)

Add a teaspoon or two of lemon juice and watch how easy it emulsifies!

I make my own salad dressings all the time -- easy, peasy. For variations on this basic vinaigrette, try tarragon vinegar instead of white wine vinegar, and instead of salt, put in a dollop of anchovy paste (or 1-2 anchovies) when you add the mustard. You can also do halved garlic cloves instead of shallots. I make dressing by the jar and without measuring -- try 1/3 vinegar, then the mustard etc., shake it, and finally 2/3 oil, and shake it well again. Taste, adjust and you're good to go.

It's not the quantity of calories John. It's the quality. This is low-carb and high in healthy fats. Very nourishing, slow-burning, and sure to satiate.

I mix up my salad dressing in a large container, like a large measuring cup. Then I blend it with an immersion blender until it really sticks together. The dressing does not separate when refrigerated. Try it, works like a charm!

Indeed! Julia Child recommended 3 parts oil to 1 part acid (vinegar, lemon juice, etc.). This always works for me, too.

Lemon juice as a substitute for all or part of the vinegar will help keep the mixture emulsified.

I follow the 1:3:5 rule: mustard:vinegar:oil; salt and pepper. Works pretty well; I'm sure the shallot added in will be great.

I found that adding a third tablespoon of the white wine vinegar, 1.5 teaspoons of lemon juice, and two cloves of garlic (pressed) upped the flavor / taste considerably.

Plus, no sugar. No preservatives, or other junk you don't need. And its real olive oil. Check out the bottled stuff - hard to impossible to impossible to find pure olive oil. I'll take this home made version anytime (though like some of the other reviewers, might use less olive oil to vinegar ratio).

I think I can clear a lot of the problems:
1) use a white wine vinegar that has 7%? Acid. Not always easy to find
2) the best fruity olive oil you can afford. Not the one you cook with.
3) Use real shallots or skip them. It tastes great without them and onions are not a good substitute. It will also last forever in the frig without them.
4) slowly incorporate oil at the beginning to get proper emulsion. Usually works out to 1:4 to 1:6

I just read a piece about making emulsions with a blender or without, and the bottom line was that using a blender or food processer breaks down the oil too much so that the emulsion gets too thin, or doesn't hold. Or something like that. I have noticed myself that the blender / processor does not produce the best results. What's wrong with just shaking it? Less time, no dirty blender, exercise. A triple winner.

Most vinaigrettes are 1:3 vinegar-to-oil. This one is 1:8, a TON of oil! To cut calories, I do a 1:1 ratio. Either way, the flavor is delicious, I always get compliments on this!

This was fantastic made as directed except cut the oil in half. Simply on greens and with grape tomatoes. Delicious!

I used 2/3 cup olive oil, Increased the mustard and add a clove of garlic. It was delicious! I’ve made it a few times and I’ll continue with this recipe for sure

Use more mustard. this does not need to be refrigerated; will keep on kitchen counter.

question. a shallot is comprised of many parts. this calls for an entire shallot? or simply one of the shallot "sleeves"? thank you cooks.

Simple but good - a classic!

Used 3 tablespoons white vinegar Plus some squirts of lemon juiceLess oil.

perfect. deliciousness. :-)

I like acidity in my dressings and found that adding at least an extra tbsp of vinegar does the trick for this recipe. I like a heavy serving of shallots as well. All in all this is a simple recipe with lots of flavor.

I used two shallots, 1/3 cup of a combo of white wine vinegar with an added splash of balsamic. I also added one small clove of garlic and 1/4 t sugar. Whizzed it all in the blender. It was great on a salad of bitter greens that accompanied a very spicy main course. This easy homemade dressing far exceeds anything they comes out of a bottle.

For those who think there is too much oil, I have made this several times with varying amounts of oil. When I use less than 1 cup oil, the dressing becomes quite thick and doesn't pour as easily.

Identical to the vinaigrette I make with one exception. I use white balsamic vinegar. It has a very mild sweetness to it, which compliments the Dijon. From my point of view, any decent vinaigrette made with white balsamic vinegar is a winner.

Even quicker…3 parts olive oil, one part an interesting acid, S & P. No need to mix first…just drizzle on salad….

I have been making this dressing since Thanksgiving. It has become a regular staple. I read the reviews about there being too much oil and honestly, I find it delicious exactly how it is. The shallots seem to marinate in the oil and vinegar.

I eyeballed everything. The only thing that I’m sure adjusted was the amount of oil. I probably used around 2/3c or less. I served on greens with candied pecans and goat cheese- so simple but everyone at dinner said what a fabulous salad it was. Meal was reverse seared lamb chops and Todd Coleman potatoes gratin (google them). Warm lemon pudding cakes with raspberries for dessert.

Add a bit of lemon juice to cut down the oilyness