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Lemon shallot vinaigrette in glass cup on wooden board with shallots and lemon and parsley.

Lemon Shallot Vinaigrette (Vinaigrette à l’échalote et Citron)

Marissa
This lemon shallot vinaigrette uses just 6 simple ingredients to create the most lovely flavor that's perfect for simple lettuce salads, grain bowls, or roasted veggies. Super easy to make ahead in a jam jar or mason jar!
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Prep Time 5 minutes
Cook Time 0 minutes
Course dinner, lunch, Salad, Side Dish
Cuisine French
Servings 4 people
Calories 169 kcal

Equipment

  • 1 Glass jar or mason jar with lid if possible
  • 1 Measuring spoons

Ingredients
  

  • 1 Shallot finely minced (about 3 tablespoons)
  • 1/4 cup Fresh lemon juice about 2 lemons
  • 1/3 cup Extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1/2 Honey optional
  • 1/4 tsp Salt
  • 1/8 tsp Freshly ground black pepper
  • 1 tbsp Fresh parsley chopped (optional)

Instructions
 

  • Macerate the shallot: Macerate is a complicated cooking word that means "combine and let sit for a while". So for this dressing, you combine minced shallot with lemon juice in a small bowl. Let sit for 10-15 minutes - this mellows the shallot's bite and adds depth.
  • Add mustard, olive oil and honey
  • Shake, shake, shake until combined. If your container does not have a lid, just stir with a fork until combined, but it's much easier and quicker in a jam jar.
  • Season: Add salt, pepper, and herbs if using. Taste and adjust the seasoning :)

Notes

  1. Macerating the shallots in the lemon juice mellows out their bite. It’s a classic French technique that transforms the raw shallot into something smooth and sophisticated.
  2. If you don't have a shallot, you can use a red onion, but then I recommend rinsing it under cold water, so it gets a bit milder. Otherwise, you can also use a clove or two of garlic, but it will have a stronger bite, so use less. 
  3. If you don't have Dijon mustard, you can use the grainy mustard. The Dijon mustard is what helps emulsify everything together and adds that subtle tangy depth, but you can skip it if you don’t have any. It will still be delicious.
  4. Use extra virgin olive oil if you can. Otherwise, you can use avocado oil or sunflower oil. 
  5. Use freshly squeezed lemon juice. If you don't have any lemons, you can also substitute red wine vinegar or white wine vinegar. (Red wine vinegar is the traditional vinegar used in this French vinaigrette).
 
Storage:
  • Store in an airtight container for up to a week in the fridge.
  • If you are using fresh herbs, add them right before serving.
  • Do not freeze.

Nutrition

Serving: 4gCalories: 169kcalCarbohydrates: 2gProtein: 0.3gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 161mgPotassium: 45mgFiber: 0.3gSugar: 1gVitamin A: 87IUVitamin C: 8mgCalcium: 6mgIron: 0.3mg
Keyword Dressing, Lemon, Quick and easy, Salad
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