Shallot Lemon Vinaigrette
Ingredients
- 1-2 mudium shallots, finely chopped about ½ cup chopped
- ¼ cup white wine vinegar
- 3 tbsp fresh lemon juice
- ¼ cup e. v. olive oil
- ¼ cup avocado or any neutral oil
- 2 tbsp dijon mustard
- 1 tbsp maple syrup or honey
- ¼ tsp kosher salt
- freshly cracked black pepper
Instructions
- Combine the chopped shallot with the vinegar, salt, and pepper in a shallow bowl. Leave it to rest for about 20 minutes to mellow out.
- Add the lemon juice and the mustard to the pickled shallots, using a whisk or fork carefully whisk or blend. Add the olive oil, honey or maple syrup and neutral oil and whisk again until the all the liquids and mustard has emulsified,
- Store in the airtight jar or bottle in the refrigerator for up to weeks.
- Use this recipe as a template to create different vinaigrette with this basic dressing. Whisk in a tablespoon or two of either: tahini, Greek yogurt, sour cream, nut or seed butter or miso to make a delicious and creamy dressing.
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