Classic French Vinaigrette with Shallots and Dijon
French Vinaigrette
A perfectly balanced, tangy dressing made with Dijon mustard, shallots, and extra virgin olive oil.
Nutrition (per serving)
Every home cook needs a reliable 'house' dressing, and this classic French vinaigrette is the gold standard. It is incredibly versatile, offering a bright, punchy acidity that cuts through rich dishes and brings even the simplest bowl of greens to life. Unlike store-bought versions, this homemade dressing uses high-quality extra virgin olive oil and sharp Dijon mustard to create a creamy, stable emulsion that coats every leaf perfectly.
The secret to a truly great vinaigrette lies in the balance of flavors and the addition of finely minced shallots, which provide a delicate onion flavor without being overpowering. While the traditional ratio is three parts oil to one part vinegar, this recipe tweaks the proportions slightly to ensure a zesty finish. Whether you're drizzling it over a butter lettuce salad, roasted asparagus, or even grilled chicken, it adds a sophisticated touch that feels quintessentially Parisian.
Ingredients
- Extra virgin olive oil:1/2 cup
- Red wine vinegar:2 tbsp
- Dijon mustard:1 tsp
- Shallot, finely minced:1 tbsp
- Honey or maple syrup:1/2 tsp
- Kosher salt:1/2 tsp
- Freshly cracked black pepper:1/4 tsp
Instructions
-
In a small mixing bowl or a glass mason jar, combine the minced shallots, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
-
Whisk the ingredients together and let them sit for about 5 minutes; this allows the vinegar to soften the bite of the shallots and dissolve the salt.
-
If using a bowl, slowly drizzle in the extra virgin olive oil in a steady stream while whisking constantly until the dressing is thick and emulsified.
-
If using a mason jar, pour in the olive oil, screw the lid on tightly, and shake vigorously for 30 seconds until well combined.
-
Taste and adjust seasoning with extra salt or vinegar if needed. Serve immediately or store in the refrigerator.
Tips & Notes
- For the best flavor, use a high-quality extra virgin olive oil with a peppery finish.
- If the dressing solidifies in the fridge, let it sit at room temperature for 10 minutes and give it a quick shake before using.
- You can swap the red wine vinegar for champagne vinegar or lemon juice for a lighter, brighter variation.
- Make sure your shallots are minced as finely as possible so they distribute evenly throughout the dressing.
