Caramelized Shallot Vinaigrette
This creamy caramelized shallot vinaigrette is sweet, tangy, and packed with flavor. Toss it with greens, drizzle it over grilled vegetables, or spoon it onto roasted potatoes.
Servings: 6 servings
Calories: 177kcal
Equipment
Ingredients
- 2 medium shallots roughly chopped
- 3 garlic cloves roughly chopped
- ½ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
Instructions
- Sauté the shallots and garlic in olive oil over medium heat for about 10 minutes, until soft and lightly caramelized around the edges.
- Let the shallots and garlic cool for a few minutes, then transfer them to a blender or food processor.
- Add the white wine vinegar, lemon juice, Dijon mustard, honey, salt, and pepper.
- Blend until completely smooth and creamy. Taste and adjust the seasoning, adding more vinegar for brightness or more honey for sweetness if desired.
- Store in an airtight container in the refrigerator for up to 5 days. Let the vinaigrette sit at room temperature for a few minutes and shake well before serving.
Notes
- For a looser vinaigrette, blend in 1–2 tablespoons of water.
- Champagne vinegar would be lovely here as well.
- Add a tablespoon of chopped fresh herbs such as parsley, dill, or tarragon for a fresh finish.
- Yields about ¾ cup vinaigrette total.
Nutrition
Calories: 177kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 214mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.3mg