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Lemon Shallot Vinaigrette

A bright and tangy vinaigrette with lemon and shallot that elevates salads and dishes with its comforting flavor.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dressing, Salad, Sauce
Cuisine: American, Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons fresh lemon juice (about 1 medium lemon) for the bright backbone
  • 1 small shallot, very finely minced swap with red onion if needed, though shallot is milder
  • 1 teaspoon Dijon mustard helps emulsify and adds a tangy note
  • 1 teaspoon honey or maple syrup balances acidity; omit for stricter savory profiles
  • 1/3 cup extra-virgin olive oil or use avocado oil for a lighter flavor
  • to taste salt and freshly ground black pepper start with 1/4 teaspoon salt
  • 1 teaspoon lemon zest optional for extra brightness
  • a pinch red pepper flakes optional for warmth

Method
 

Preparation
  1. Zest and juice the lemon into a small bowl.
  2. Add the finely minced shallot to the lemon juice and let it rest for 2–3 minutes.
  3. Whisk in the Dijon mustard and honey until smooth.
  4. Slowly drizzle in the extra-virgin olive oil while whisking vigorously.
  5. Season with salt and pepper, taste, and adjust.
  6. If using lemon zest or red pepper flakes, fold them in now.

Notes

Store in an airtight jar in the refrigerator for up to one week. Shake well before using. Olive oil may solidify when chilled; bring to room temperature before use.