Emulsifier Free Shallot Vinaigrette
Most store-bought dressings rely on synthetic emulsifiers like polysorbate 80 or soy lecithin to keep everything smooth and shelf-stable — which makes finding a clean vinaigrette genuinely tricky. This one skips all of that entirely, using nothing but whole, recognizable ingredients you likely already have on hand. The minced shallot and a slow, steady pour of extra-virgin olive oil do the real work here, creating a naturally cohesive dressing through technique rather than additives. Apple cider vinegar brings a bright, slightly fruity tang, while raw honey rounds out the acidity with just a touch of sweetness. A pinch of ground ginger adds unexpected warmth that makes this feel a little more interesting than your average weeknight dressing. Fresh thyme is optional but worth it if you have a bunch sitting in the fridge — it gives the whole thing an herby, almost floral lift. Yes, it will separate in the jar, but a quick shake before serving is all it takes, and that's exactly how a clean, emulsifier-free dressing is supposed to behave.
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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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