Dairy Free Shallot Vinaigrette
A good homemade vinaigrette is one of those kitchen staples that makes everything it touches taste better, and this shallot version is no exception. The minced shallot softens in apple cider vinegar before the olive oil is whisked in, creating a dressing that's bright, slightly tangy, and just a little sweet from the raw honey. Ground ginger adds a subtle warmth that keeps it interesting without overpowering the fresh, clean flavors. Optional fresh thyme takes it somewhere almost herbaceous and elegant, perfect for anything from a simple green salad to roasted vegetables. Store-bought dressings are notorious for sneaking in dairy derivatives like buttermilk, whey, or cream — so making your own is genuinely the smarter move. Every ingredient here is naturally free of dairy, and the emulsification comes entirely from technique: that slow, steady pour of olive oil while whisking does all the work. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a ready-to-go dressing all week long. Just give it a good shake before each use and you're set.
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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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