Sweet Shallot Vinaigrette Recipes

EASY SHALLOT VINAIGRETTE

Easy Shallot Vinaigrette image

This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2/3 cup

Number Of Ingredients 7

Ingredients

1 small shallot, peeled, finely minced (about 1/4 cup)
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1/2 teaspoon chopped fresh oregano, (optional)

Steps:

In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

SHERRY-SHALLOT VINAIGRETTE

Sherry-Shallot Vinaigrette image

Gussy up your greens with a sophisticated dressing built on sherry vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1/4 cup sherry vinegar
2 tablespoons chopped shallots
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

MUSTARD-SHALLOT VINAIGRETTE

Mustard-Shallot Vinaigrette image

Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.

Provided by Julia Moskin

Categories easy, lunch, quick, snack, salads and dressings, main course, side dish

Time 10m

Yield About 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 shallot, minced
2 tablespoons white wine vinegar
2 heaping teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup extra-virgin olive oil, more to taste

Steps:

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 may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams

EASY SHALLOT VINAIGRETTE

Easy Shallot Vinaigrette image

This vinaigrette is easy to make, has hardly any salt, and lasts about 1 week in the refrigerator. The recipe makes enough for about 4 salads.

Provided by barbara

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup olive oil
¼ cup red wine vinegar
3 tablespoons finely minced shallot
2 tablespoons honey
1 tablespoon Dijon mustard
1 pinch salt
1 pinch ground black pepper

Steps:

Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 11.9 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 134.5 mg, Sugar 8.9 g

ROASTED SHALLOT VINAIGRETTE

Roasted Shallot Vinaigrette image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes 1/2 cup

Number Of Ingredients 7

Ingredients

6 to 8 cloves garlic
1 shallot, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice

Steps:

Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

STEAK SALAD WITH SHALLOT VINAIGRETTE

Steak Salad with Shallot Vinaigrette image

Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.

Provided by Claire Saffitz

Categories Bon Appétit Dinner Steak Salad Shallot Summer Quick & Easy Quick and Healthy Beef Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Lettuce Tomato Cucumber

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.)
Kosher salt
Freshly ground black pepper
1 small shallot, finely chopped
1 Tbsp. Dijon mustard
1 Tbsp. (or more) red wine vinegar
6 Tbsp. extra-virgin olive oil, divided
2 cups corn kernels (from about 2 ears corn)
2 sprigs thyme
1 Tbsp. unsalted butter
1 head of butter lettuce, leaves separated
2 Persian cucumbers, thinly sliced
1 pint cherry tomatoes, halved

Steps:

Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour.
Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 5 Tbsp. oil. Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt. Taste and add a splash of vinegar if needed.
Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 Tbsp. oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.
Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5-7 minutes.
Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 Tbsp. dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Steps:

Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

SWEET SHALLOT VINAIGRETTE

Sweet Shallot Vinaigrette image

This is a light and very easy vinaigrette. I recommend serving it with any salad on which you'd like to use a flavorful but light dressing.

Provided by Rafael Palomino

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

1/2 cup minced shallots
1 tablespoon brown sugar
1/2 cup white wine vinegar
1 cup canola oil
Kosher salt and freshly ground pepper

Steps:

In a medium saucepan over medium heat, cook the shallots and sugar, stirring constantly, until the shallots start to soften and brown, about 3 minutes. Remove from heat and combine the caramelized shallots, vinegar, and oil in a blender and mix until well blended. Season with salt and pepper. Chill for at least an hour before using. Use immediately or keep for up to 2 weeks.

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Make and share this Shallot Vinaigrette recipe from Food.com.

Provided by cookiedog

Categories Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup chopped shallot
6 tablespoons seasoned rice vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons olive oil

Steps:

Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Nutrition Facts : Calories 322.1, Fat 27.4, SaturatedFat 3.8, Sodium 125.3, Carbohydrate 18.7, Fiber 0.3, Sugar 0.3, Protein 3.1

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Make and share this Shallot Vinaigrette recipe from Food.com.

Provided by Liwl7755

Categories Salad Dressings

Time 8m

Yield 40 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup canola oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon water
1 shallot
1/8 teaspoon salt
3/4 teaspoon pepper

Steps:

Combine ingredients in a blender or food processor and blend until smooth.
Chill and serve over salad.

Nutrition Facts : Calories 28, Fat 2.7, SaturatedFat 0.2, Sodium 11.6, Carbohydrate 1, Sugar 0.9

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