Mustard Free Shallot Vinaigrette
Vinaigrette is one of those things that sounds simple until you realize most store-bought versions are loaded with mustard — both as a flavor and as an emulsifier. This one skips it entirely and still comes together beautifully, using a slow drizzle of olive oil and constant whisking to build a smooth, cohesive dressing without any of the usual shortcuts. The result is bright and tangy from apple cider vinegar, with a gentle sweetness from raw honey and a subtle warmth from ground ginger that makes it feel genuinely special. Minced shallot does a lot of the heavy lifting here, softening in the vinegar before the oil goes in and lending a mild, savory depth that rounds everything out. A handful of fresh thyme leaves is optional but worth it if you have them on hand — they add a herby, almost floral note that pairs beautifully with roasted vegetables or a simple green salad. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a reliable, safe dressing ready to go all week long.
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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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