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Lemon Shallot Vinaigrette

This bright and silky Lemon Shallot Vinaigrette turns salads into memorable dishes with its lively citrus flavor, fine shallots, and smooth olive oil.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Dressing, Sauce
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons freshly squeezed lemon juice about 1 large lemon, zest before juicing for brightest flavor.
  • 1 small shallot, very finely minced swap with 1/2 small red onion in a pinch.
  • 1 teaspoon Dijon mustard use whole-grain mustard for texture.
  • 1 teaspoon honey or maple syrup omit for dairy-free, sugar-free version.
  • 1/3 cup extra virgin olive oil use fruity for greener flavor, light for milder taste.
  • Salt and freshly cracked black pepper, to taste sea salt or kosher salt preferred.
  • 1 teaspoon finely chopped fresh herbs optional: parsley, tarragon, or dill for a garden-fresh twist.

Method
 

Preparation
  1. Zest and juice the lemon. Set aside a pinch of zest for finishing.
  2. Mince the shallot very finely, aiming for whisper-thin texture.
Mixing
  1. In a small bowl or jar, combine the lemon juice, minced shallot, Dijon mustard, and honey. Stir until the honey dissolves.
  2. Slowly whisk in the olive oil until the dressing emulsifies into a silky sauce.
  3. Season with salt and black pepper, adjusting to taste.
Finishing
  1. Stir in optional fresh herbs and finish with reserved lemon zest for aroma.

Notes

For a zestier version, add a pinch of lemon zest. For a richer finish, stir in 1 tablespoon melted butter or a splash of vinegar.