Gelatin Free Shallot Vinaigrette
A bright, tangy vinaigrette can transform even the simplest bowl of greens into something you actually want to eat, and this one delivers serious flavor with minimal effort. The combination of minced shallot, apple cider vinegar, and a touch of raw honey creates a dressing that's sharp, slightly sweet, and deeply savory all at once. Ground ginger adds a subtle warmth that makes the whole thing feel a little more interesting than your average bottled option. Many store-bought dressings sneak in unexpected additives, so making your own from scratch means you know exactly what's going in the bottle. The slow-drizzle whisking method is the real key here — it pulls the olive oil and vinegar into a cohesive, lightly thickened emulsion that clings beautifully to leaves and roasted vegetables alike. Fresh thyme is optional but worth it if you have it on hand, adding a herby, floral note that rounds out the acidity. Make a jar at the start of the week and you'll find yourself reaching for it on everything.
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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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