I came across this New York Times article about a Shallot and Mustard Vinaigrette (A Salad Dressing to Rule them All) and I was intrigued (read it here if you want). So I learned that this basic vinaigrette, made in big batches from real ingredients, could live happily and indefinitely in your refrigerator door. How cool is that?! I don’t know about indefinitely but a few weeks or a month would be great!!
It went on to say how versatile it can be:
“But with robust vinegar and shallots, this dressing is itself a pantry staple that can be tweaked each time you use it. Just before serving, pour out the amount you need, then add anchovy paste, garlic and lemon zest to make a Caesar dressing. Or whisk in feta cheese, lemon juice and fresh oregano for a Greek salad. Or blend in some honey to make the flavor more appealing to children. Or thin it with crème fraîche and minced chives to make a French-accented creamy dressing.”
I am not a fan of store bought bottled dressings, so I almost always make my own (although I do have a few exceptions like in this recipe for Celebration Salad–now that bottled poppyseed dressing is actually good, especially in that particular salad combination!) I try to have a salad everyday for lunch or with dinner, so I am always on the lookout for a good dressing recipe. So I, of course, had to try this recipe and let me tell you, I was not disappointed! It was fantastic! Came together quickly, seems to stay fresh and great week after week in my fridge and I have even taken the suggestions to add different ingredients to suit the salad I am serving. I love it! I know this dressing will be a staple in my kitchen from here on out. I find when I have a good dressing already made in the fridge, I am much more likely to eat salads!
Before making this I had to remember to pick up shallots when I was at the store. Do you use shallots? I do not use them often but I think I should start! Shallots are inexpensive and have great flavor that reminds me of a cross between an onion and garlic. I love them and I am going to find more ways to use them. Also, I have been using Avocado oil a lot lately and I really like it, but this is also great with Extra Virgin Olive Oil. As always, try to get the best quality oil and vinegar you can, it really does make a HUGE difference in the taste of your dressing.
One Year Ago: Chocolate Sugar Cookies (AKA Swig Dirtballs)
Three Years Ago: Buttermilk Banana Muffins
Shallot and Mustard Vinaigrette
Description
Shallot and Mustard Vinaigrette (A Salad Dressing to Rule them All) is a big claim–but I think you will agree it is delicious with lots of variations!
Ingredients
- 2 tablespoons finely minced shallots
- 1/3 cup white wine vinegar, champagne vinegar, or red wine vinegar
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup avocado oil or extra-virgin olive oil, additional oil can be added according to your tastes
Additional Add Ins:
For Caesar Salad: anchovy paste, garlic, lemon zest
For Greek:feta, cheese, lemon juice and oregano
For a French: thin with creme fiche and minced chives or other fresh herbs
For a sweeter dressing: blend in some honey
Instructions
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you could do this in your blender or with an immersion hand held blender). Taste and add more olive oil, a couple of Tablespoons at a time, if dressing is too tart for your tastes.
- Use immediately or refrigerate up to 3 weeks. If using olive oil it will form a lump when chilled, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Recipe Source: Inspired by this article by New York Times: Magic with Four Main Ingredients
This is a REALLY good salad dressing! Thank you!
This is a REALLY good salad dressing! Thank you!
Oh Janet—you are so sweet!! I am so happy that you love our recipes!! Thank you so much for your kind words! They mean a lot! xoxoxo
Oh Janet—you are so sweet!! I am so happy that you love our recipes!! Thank you so much for your kind words! They mean a lot! xoxoxo
Do you have a cook book yet? You absolutely should! I’ve practically created one by printing so many of your recipes. This site has provided me with so many spot on recipes that have become family favorites (no holiday dinner is complete without your Rhodes Parmesan Rolls and your garlic butter recipe is indispensable!) I try your recipes fearlessly because they always turn out exactly as you promise. But I would so love to have a cookbook with your family’s recipes! Please keep up the good work and I look forward to your future blogs! Many thanks!
Do you have a cook book yet? You absolutely should! I’ve practically created one by printing so many of your recipes. This site has provided me with so many spot on recipes that have become family favorites (no holiday dinner is complete without your Rhodes Parmesan Rolls and your garlic butter recipe is indispensable!) I try your recipes fearlessly because they always turn out exactly as you promise. But I would so love to have a cookbook with your family’s recipes! Please keep up the good work and I look forward to your future blogs! Many thanks!