Lemon Shallot Vinaigrette Recipe

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Lemon Shallot Vinaigrette

This Lemon Shallot Vinaigrette recipe is flavorful, simple to make, and a salad dressing that will take your salads to the next level.

It’s bright, fresh, and good for you, too! Fresh lemon juice is high in vitamin C and gut-healthy phytonutrients, while shallots and garlic are packed with antioxidants and fiber. Heart-healthy olive oil brings it all together with good fats to make this dressing not only delicious but healthy, too.

If salads are a staple part of your diet, eating the same kind of salad daily can get boring fast. That’s why it’s important to change it up with some new and interesting dressings.

With just a few ingredients, you can have a delicious homemade vinaigrette. Let’s get started:


  • Shallot: Peel and mince 1 large shallot or 2 small ones. This should give you around 3 tablespoons of minced shallot. Shallots have a milder taste than onions, making them perfect for salad dressings like this vinaigrette.
  • Garlic: You’ll need 1 clove of fresh garlic. Make sure it’s peeled and minced well, or you can grate it or press it if you prefer. Fresh garlic is loaded with antioxidants that are released when it’s minced, grated or pressed. A little goes a long way! Add as much as you like to taste. 1 small clove usually does it. You can leave out the garlic if you’re sensitive to it.
  • Olive Oil: Using extra virgin olive oil adds a rich flavor to this lemon shallot vinaigrette. You’ll need around ⅓ cup.
  • Lemon: You’ll need 2 tablespoons of lemon juice; 3 tablespoons if you like it extra lemony. 1 fresh medium lemon usually has 2-3 tablespoons in it. Roll the lemon on the counter pressing firmly to release the juices before you cut it open to get the most juice out of it. Fresh is always best!
  • Mustard: You’ll also need ½ teaspoon of Dijon mustard. Dijon mustard is super tangy and spicier than yellow mustard, it’s perfect for vinaigrettes, but if you don’t have it on hand you could always use yellow mustard. Mustard also helps emulsify the dressing.
  • Salt: Add ¼ teaspoon of fine sea salt. You can always add more or less depending on your preference.
  • Black Pepper: Same as the salt, you’ll need ¼ teaspoon of freshly ground black pepper. Again, add more or less depending on how peppery you want your lemon shallot vinaigrette.

Check out the printable recipe card below for the recipe and detailed instructions.

Lemon Shallot Vinaigrette jar

How To Make A Lemon Shallot Vinaigrette

  1. At the bottom of a medium mixing bowl, whisk all of the ingredients except the oil.
  2. Slowly stream in the oil while whisking vigorously to make an emulsion.

(Alternatively, you can shake the ingredients together in a covered mason jar until they’re fully emulsified.)

If you want to spice up your salad game, here are some delicious Healthy Salad Dressing Recipes for you to try!

Cooking Time

5 minutes.

This recipe only takes a few minutes. The longest step is mincing the shallot and garlic, and mixing until your lemon shallot vinaigrette has emulsified.


You can store your lemon shallot vinaigrette in the fridge for up to 5 days.


This recipe makes ½ cup.

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Lemon Shallot Vinaigrette Recipe

  • Author: Elizabeth Rider
  • Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1/2 cup 1x


Who knew that making your own vinaigrette could be so easy? This Lemon Shallot Vinaigrette is super fresh and easy to make!


Units Scale
  • 1 large or 2 small shallots, peeled and minced (about 3 tablespoons)
  • 1 clove garlic, peeled and minced or grated
  • 1/3 cup extra virgin olive oil
  • Juice of 1 fresh medium lemon (about 2 tablespoons juice)
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Whisk all of the ingredients except the oil in the bottom of a medium mixing bowl.
  2. Slowly stream in the oil while whisking vigorously to make an emulsion.

(Alternatively, add all ingredients to a mason jar and cover tightly with a lid, then vigorously shake all ingredients together for 30-60 seconds until fully emulsified.)

Store in a covered container in the fridge up to 5 days.

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Hi, I'm Elizabeth

I'm a strong believer that life is too short to settle for anything less than living your best life. 

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