High Fructose Corn Syrup Free Shallot Vinaigrette
Bottled dressings are one of the sneakiest places that high fructose corn syrup hides, tucked between "natural flavors" and unpronounceable stabilizers on an ingredient list most people never read twice. This vinaigrette sidesteps all of that with a short, honest lineup — minced shallot, apple cider vinegar, raw honey, and good olive oil — so you know exactly what's going on your greens. The slow drizzle-and-whisk technique is the real secret here, pulling everything into a smooth, lightly thickened emulsion that clings to leaves instead of pooling at the bottom of the bowl. A pinch of ground ginger adds just enough warmth to make it feel a little more interesting than your average house dressing, and the optional fresh thyme pushes it firmly into "company-worthy" territory. It keeps in the fridge for up to five days, which means you can make one batch and have a genuinely clean, flavorful dressing ready for the whole week.
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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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