With a tangy kick from apple cider vinegar, this Shallot-Dijon Vinaigrette adds incredible flavor to simple salads and beyond.
While this Shallot-Dijon Vinaigrette tastes lovely on tossed green salads, it’s so much more than salad dressing.
My husband calls it the magic sauce, and for good reason. It turns anything from simple grilled chicken to artichokes to corn on the cob into a satisfying and flavorful dish.
I even mixed this vinaigrette in with canned tuna the other day instead of more traditional tuna salad ingredients. With some fresh parsley and a splash of lemon, it upped our tuna sandwich game.
This Shallot-Dijon Vinaigrette includes just five simple ingredients, and it comes together less than five minutes.
Shallots, which are milder and more delicate than onions, add flavor without overpowering other ingredients. Apple cider vinegar gives this sauce a zippy kick, while Dijon mustard provides pungent overtones.
This dressing keeps well in the fridge, and, since we often have it on hand, we drizzle it over almost anything. There aren’t many vegetables or side dishes I haven’t tried it with yet, but I’ve got time.
How to Make Shallot-Dijon Vinaigrette
Mince a large shallot and combine it with apple cider vinegar, Dijon mustard, and salt in a measuring cup or mason jar. Whisk well until thick and emulsified.
While whisking vigorously, drizzle in the olive oil.
That’s it! It always amazes me that something so easy tastes so good!
- 1 large shallot minced (about 1/3 cup)
- 1/2 cup apple cider vinegar
- 4 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 cup olive oil
- In a small bowl, combine minced shallot, apple cider vinegar, mustard, and salt.
- Whisk the ingredients well until thick and emulsified.
- While whisking vigorously, add the olive oil In a thin, steady stream, whisking until well combined.
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