This basic vinaigrette is easy to make with pantry staples, including sherry vinegar, olive oil, Dijon mustard, shallot, and garlic. So long, store-bought vinaigrette.
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Makes 8 (2-tbsp) servings | 1 cup
In a fine-mesh strainer, rinse the minced shallot with cool water to take away some of its sting.
In a Mason jar or container with a lid, combine the drained shallot, olive oil, vinegar, garlic, Dijon, 1/2 teaspoon of salt, and several grinds of black pepper.
Seal the jar or container and shake vigorously to emulsify. Taste and, if desired, add a splash more olive oil and some more salt and/or pepper.
The dressing can be used immediately or refrigerated for up to 2 weeks. If the oil solidifies in the fridge, let the vinaigrette rest on the counter for a few minutes. Shake well before using.
Recipe Testers' Reviews
This vinaigrette is so simple to make but so delicious. I always have some sort of homemade vinaigrette in the fridge and this is definitely going to be added to the weekly rotation. I already had it on my lunch today!
I used red wine vinegar as that's what I had on hand and regular Dijon. A jar like this lasts a week in my house being served on side salads daily and the odd lunchtime salad. So 14 side salads and 2 large lunch salads (I eat a lot of salad).
This is now my new basic vinaigrette! Everything about it screamed that I was going to love it—and I did! I usually make my own simple vinaigrette with a variety of vinegars and like the more bracing 2 to 1 ratio with oil to vinegar, but have always just used regular Dijon as my emulsifier. With this vinaigrette recipe, I went wild and used the combination of 1 teaspoon Dijon with 1 teaspoon whole-grain mustard and what a huge difference that made. So good and definitely more exciting!
I used red wine vinegar and 1/2 medium shallot. I also really liked the grated garlic clove in this vinaigrette. After adding all the ingredients and shaking it all up, I tasted it, and it didn’t need anything else added. It was perfect as it was and had such a wonderfully balanced flavor. I usually toss the salad ingredients with a little salt and pepper before adding the vinaigrette, so I didn’t want to add additional salt to the vinaigrette.
This made 1 cup vinaigrette, and I used about 3 tablespoons of it for a big salad last night with all kinds of good stuff included in it to go along with grilled bacon-wrapped filet mignons. Tonight, it’s going to dress a simple green salad to accompany some braised pork chops. It has found a happy home in my fridge!!!