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

All you need to remember: whisk about 3 tablespoons of minced shallot, 1 minced garlic clove, 2 tablespoons of fresh lemon juice, ½ teaspoon of Dijon mustard and ¼ teaspoon each of sea salt and black pepper. Then slowly whisk in ⅓ cup of extra virgin olive oil until it comes together. It takes 5 minutes and makes ½ cup, enough for a few big salads.

It’s bright, fresh, and good for you, too! Fresh lemon juice brings vitamin C, shallots and garlic add tons of flavor, and extra virgin 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:

Ingredients

• 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. Mincing, grating or pressing fresh garlic releases the most flavor. 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, 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, which makes it perfect for vinaigrettes. 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.

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, including my Easy Balsamic Dressing!

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.

Storing

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

Yield

This recipe makes ½ cup.

Lemon Shallot Vinaigrette FAQs

Can I make lemon shallot vinaigrette without mustard?

You can leave it out. The mustard is what helps the lemon juice and oil stay blended, so without it the dressing will separate faster. Just give it a good shake or whisk right before you pour it on.

What can I use instead of a shallot?

A little minced red onion is the closest swap. Onion is sharper than shallot, so start with about half as much and add more to taste.

Why does my vinaigrette get thick in the fridge?

Olive oil firms up when it’s cold, which is totally normal. Let the jar sit on the counter for about 15 minutes, then shake it until it’s smooth again. It keeps in the fridge for up to 5 days.

What salads go with lemon shallot vinaigrette?

It’s lovely on tender greens, a simple Beet & Arugula Salad or my Shaved Brussels Sprouts Salad. It’s also great drizzled over roasted vegetables, grilled chicken or fish.

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