Mustard Shallot Vinaigrette

This should be a staple in everyone's cooking arsenal. A versatile dressing with the tang of mustard and lemon juice, just the right amount of vinegar and olive oil to smooth out the flavor. On a salad, drizzled over veggies, or serve with grilled meat -- it's a good bet you'll fall in love with this vinaigrette.

Mustard Shallot Vinaigrette

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Serves: 12 Total Time: 10 minutes


  • 1 shallot, minced (you can substitute 1-2 garlic cloves)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ½ - 1 cup extra-virgin olive oil, more to taste



In a mason jar, combine shallot, vinegar and mustard. Close tightly and shake well to blend. Add lemon juice, salt and pepper, and shake again.


Add olive oil 1/4 cup at a time, shaking very well after each addition, until the vinaigrette is well blended and emulsified. Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.


Use immediately or refrigerate up to 3 weeks. Before using, shake well.

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