Shallot Vinaigrette

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  • Total: 10 min
  • Prep: 10 min
  • Yield: about 1 cup
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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


  1. 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.