Paraben Free Shallot Vinaigrette
A good homemade vinaigrette is one of those small kitchen wins that genuinely elevates everything it touches, and this one is no exception. Minced shallot, apple cider vinegar, raw honey, and a whisper of ground ginger come together into something bright, slightly sweet, and deeply savory — the kind of dressing that makes a simple green salad feel intentional. For anyone navigating paraben concerns, store-bought dressings can be a minefield of preservatives and synthetic additives that sneak in under complicated ingredient names. This recipe sidesteps all of that by relying entirely on whole, recognizable ingredients you can verify yourself. The slow-drizzle emulsification technique is the real secret here — it pulls the olive oil into a cohesive, lightly thickened dressing rather than a separated, oily mess. A handful of fresh thyme leaves stirred in at the end adds an herby, almost floral note that makes the whole thing feel a little more special. Make a jar on Sunday and you'll find yourself reaching for it 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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