Mustard-Shallot Vinaigrette Recipe (2024)

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CYW

That's a pretty generous proportion of oil to the other ingredients.

I use 4 tbsp. of olive oil to 2 tbsp. of vinegar (sherry, apple cider, flavoured -- whatever good variety I have on hand), 1 tbsp. of mustard and 1 tbsp. of something sweet (maple syrup, honey, agave, etc.).

Sometimes I swap out the olive oil with hemp oil, for added omega 3s.

Ed Hawco

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

Penny

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.

Joe

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.

Lynn

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!

CK

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

Janet

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

Jean

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.

Babs

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.

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.

John

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.

Grubs

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).

Constance Tice

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

Mike Bee

As described, this is the go-to, the only, the real-deal, the don't know how I lived without it.

Never used store bought, mostly simple oil and vinegar, sometimes a yogurt-based dressing, but this is now the one, my steady.

On frisee with a proper poached egg and some crumbled bacon served with a muscadet, a racy sancerre, or a very dry prosecco. The perfect brunch, lunch or light dinner.

judy

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.

Merissa

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!

Mindy

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

kimber

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

Es

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

dawn devine

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

zimmergasse

Simple but good - a classic!

linda

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

Nick

perfect. deliciousness. :-)

kat

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.

Laurie HR

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.

alacarte

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.

ADB

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.

Lauren

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

Kel

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.

sue

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.

Leslie

Add a bit of lemon juice to cut down the oilyness

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Mustard-Shallot Vinaigrette Recipe (2024)

FAQs

What are some common mistakes to avoid when making vinaigrette? ›

12 Mistakes Everyone Makes When Making Homemade Vinaigrette
  • Estimating measurements for all ingredients. inspiredbyart/Shutterstock. ...
  • Using the wrong oil. ...
  • Using the wrong vinegar. ...
  • Leaving out the emulsifier. ...
  • Skipping the mustard. ...
  • Forgetting to check expiration dates. ...
  • Not using fresh herbs. ...
  • Using vinaigrette only on salad.
Aug 18, 2022

What is the standard recipe for a basic vinaigrette group of answer choices? ›

The Basic Vinaigrette Formula

The most basic ratio for making a salad vinaigrette is: one part vinegar (or other acid) three parts oil.

Does mustard emulsify a vinaigrette? ›

Dijon mustard adds flavor and acts as an emulsifier – it's kind of vinaigrette's best pal.

Why does homemade vinaigrette go bad? ›

How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.

What are two ingredients that can be used to help emulsify a vinaigrette? ›

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.

What type of vinegar is most commonly used in vinaigrette? ›

Red Wine Vinegar

Red wine vinegar is similar to its white wine counterpart. It's derived from a red wine base and offers a sweet, less acidic taste. This Mediterranean staple has a mellow flavor profile that is perfect for use in vinaigrettes and reductions.

Why mustard can be used to stabilize a vinaigrette? ›

It all comes down to mucilage, a mix of proteins and polysaccharides that surrounds the mustard seed hull and is highly effective at stabilizing emulsions. Because whole-grain mustard has the most seed hulls, it contains the most mucilage and therefore builds a thicker, longer-lasting vinaigrette.

What is the stabilizer in a vinaigrette? ›

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.

How do you cut the bitterness out of a vinaigrette? ›

Sweetness balances out acidity, spice, and bitterness. A salad composed of bitter greens may benefit from a sweeter dressing. But sweetness can come from sources other than one-note white sugar; consider honey, pureed dates, maple syrup, jam, or molasses as sweeteners that also add flavor and mouth-feel.

What is the ratio for a vinaigrette? ›

For a traditional vinaigrette, you'll need to mix about 3 tablespoons of oil to 1 tablespoon of vinegar. You'll also want to add some salt and pepper to taste. Of course, for all four ingredients, the better the quality you use, the better your vinaigrette will taste.

What should you avoid when dressing a salad? ›

5 Ingredients To Avoid
  1. Palm Oil. Palm oil can pop up in both creamy and oily dressings, and it's a top ingredient that Taub-Dix said to avoid. ...
  2. Sugar (but it's rarely called sugar) ...
  3. Salt. ...
  4. Monosodium glutamate (MSG) ...
  5. Coconut oil.
Jan 24, 2024

How do you know if homemade vinaigrette is bad? ›

According to Reader's Digest, oil-based salad dressings, such as a balsamic vinaigrette or Italian dressing, tend to last longer than mayo-based dressings. In general, these dressings can last for up to a few weeks (via Know Your Pantry). However, once they've expired, they will give off a noticeable rancid smell.

What not to do when making a salad? ›

Read on for Sichel's five best tips on how to make a salad that tells a story.
  1. Don't add too many ingredients.
  2. Don't overdress it.
  3. Don't forget herbs and spices.
  4. Don't hold back on crunch.
  5. Don't miss out on flavor.
Nov 24, 2021

What are the seven things that you should not do when preparing the salad? ›

Common Salad Mistakes
  1. Here are seven things you should NOT do when making salads: Too much dressing. ...
  2. Pouring on the dressing. ...
  3. Wet salad leaves. ...
  4. Not seasoning it. ...
  5. Subpar salad dressings. ...
  6. Uncreative toppings. ...
  7. Served in a bowl.
May 13, 2013

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