Balsamic Shallot Vinaigrette
In short: A tangy-sweet dressing of balsamic vinegar, minced shallot, Dijon mustard and olive oil, shaken together in a jar in five minutes. It takes about 5 min in total and makes 6 servings.
- Prep
- 5 min
- Cook
- 0 min
- Resting
- 10 min
- Total
- 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 145 kcal
Dark, sweet balsamic vinegar turns a bowl of plain leaves into a proper side dish. The shallot adds a mild bite, and a spoonful of mustard holds the oil and vinegar together so the dressing stays creamy instead of splitting. Use it on green salads, roasted vegetables, grain bowls and sliced tomatoes, or brush it over chicken before grilling.
Instructions
- Put the shallot, balsamic vinegar and salt in a clean jar with a tight lid. Leave it for 10 minutes so the shallot softens and loses its harsh edge.
- Add the mustard, maple syrup, garlic and several grinds of pepper. Stir with a small spoon until the mustard dissolves into the vinegar.
- Pour in the olive oil, close the lid and shake hard for 20 seconds, until the dressing looks thick and slightly creamy.
- Dip a salad leaf in the dressing and taste it, rather than tasting the dressing alone. Add a pinch of salt, a drop more vinegar or a little more oil until it is lively but not sharp.
- Shake again just before using. Toss with salad in a large bowl, using about 1 tablespoon for each generous handful of leaves.
- Keep leftovers in the closed jar in the fridge. Take it out 10 minutes before using, because the oil firms up when cold.
Tips
- No shallot? Use 2 tablespoons of very finely chopped red onion, rinsed under cold water to soften its bite, or add a little more garlic.
- A thin, sharp supermarket balsamic may need an extra 1/2 teaspoon of maple syrup. A good aged balsamic needs no sweetener at all.
Questions and answers
How long does balsamic vinaigrette last in the fridge?
It keeps for up to 1 week in a sealed jar, because of the fresh shallot and garlic. The oil may turn cloudy and firm up when cold, so leave the jar out for 10 minutes and shake it.
What is the right ratio for balsamic vinaigrette?
This recipe uses about 1 part balsamic to 1 2/3 parts oil, which suits a strong vinegar. For a milder dressing, go to 1 part vinegar and 3 parts oil and taste as you go.
Why does my dressing separate?
Oil and vinegar do not mix on their own. The mustard acts as an emulsifier, so shake the jar hard. A little separation after a day is normal, and a quick shake fixes it.
How long does it take to make Balsamic Shallot Vinaigrette?
About 5 min in total: 5 min of preparation and 0 min of cooking.
How many calories are in Balsamic Shallot Vinaigrette?
About 145 kcal per serving, with 0 g of protein, 3 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 145 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 3 g |
| Fat | 15 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 240 mg |
Estimated values, calculated from the ingredients.
