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Lemon Shallot Vinaigrette

A bright and zesty dressing that enhances salads, proteins, and vegetables with its lemony freshness and sweet shallot flavor.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Condiment, Salad Dressing
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • 3 tablespoons fresh lemon juice (about 1 large lemon) Use for the freshest citrus pop.
  • 1 small shallot, finely minced (about 2 tablespoons) Swap for red onion for a sharper bite.
  • 1 teaspoon Dijon mustard Helps emulsify and adds depth; use grainy mustard for texture.
  • 1/2 teaspoon honey or maple syrup Balances acidity; omit for a vegan option.
  • 1/2 cup extra-virgin olive oil Or use 1/4 cup olive oil and 1/4 cup avocado oil for a milder flavor.
  • 1/4 teaspoon sea salt Plus more to taste.
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh herbs (optional) Parsley, tarragon, or basil for an herbed flavor.

Method
 

Preparation
  1. Juice the lemon into a small bowl, straining out seeds.
  2. Finely mince the shallot so it releases gentle sweetness without big crunchy bites. If you prefer a milder shallot flavor, rinse the minced shallot briefly under cold water and pat dry.
Mixing
  1. In a small bowl or jar, combine the lemon juice, minced shallot, Dijon mustard, honey (if using), salt, and pepper. Whisk until the mustard and sweetener dissolve into the lemon juice.
  2. Slowly stream in the olive oil while whisking vigorously, or add all ingredients to a lidded jar and shake vigorously until combined.
Finishing
  1. Taste and adjust: add more salt to brighten, more honey to soften acidity, or a splash more oil if too tart. If adding herbs, stir them in now.
  2. Let the vinaigrette sit for at least 5 minutes to allow the shallot to mellow and the flavors to marry.

Notes

For a lighter version, replace half the oil with plain Greek yogurt for a creamier, tangy dressing. Suitable for salads, roasted vegetables, grilled chicken, or as a marinade. Store in an airtight jar for up to 5–7 days.