Carrageenan Free Shallot Vinaigrette
Bottled dressings are one of the sneakiest places carrageenan hides — it's used as a thickener and stabilizer in countless commercial vinaigrettes, making the salad aisle genuinely frustrating to navigate. This homemade version sidesteps all of that with a short, clean ingredient list you can actually read at a glance. Minced shallot, apple cider vinegar, raw honey, and a whisper of ground ginger come together into something bright, slightly sweet, and deeply savory all at once. The slow drizzle of extra-virgin olive oil while whisking is the move that creates a naturally emulsified dressing — no additives, no gums, just technique. Fresh thyme is optional but worth it if you have a sprig lying around; it adds an herby, almost floral note that makes the whole thing feel a little more special. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have great salads all week without reaching for a bottle.
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Learn more →Ingredients
6 servings
- 1 medium shallot, minced
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the minced shallot, apple cider vinegar, honey, salt, and ground ginger in a small bowl. Stir briefly and let the mixture sit for 5 minutes, until the shallot softens slightly and the salt dissolves.
- 2
Add the thyme leaves, if using. While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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