Eggless Shallot Vinaigrette
Homemade vinaigrette is one of those small kitchen wins that makes everything it touches taste more intentional, and this shallot version is no exception. The minced shallot gets a brief rest in apple cider vinegar, honey, sea salt, and ground ginger before the olive oil is whisked in — that short soak softens the shallot's bite and helps the whole dressing come together beautifully. A slow, steady pour of extra-virgin olive oil while whisking creates a lightly emulsified dressing that clings to greens instead of sliding right off. The optional fresh thyme adds a herby, almost floral note that makes it feel genuinely special without any extra effort. Bottled dressings are notorious for sneaking in egg-derived emulsifiers like lecithin, so making your own from scratch is the cleanest way to stay confident about what's actually in the bottle. This one keeps in the fridge for up to five days, so you can dress salads, drizzle over roasted vegetables, or use it as a quick marinade all week long. It's the kind of recipe you'll stop measuring after the second time you make it.
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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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