Xanthan Gum Free Shallot Vinaigrette
Bright, tangy, and just a little sweet, this shallot vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, you name it. Many store-bought dressings sneak in stabilizers and thickeners that people following a xanthan gum free lifestyle have to constantly watch out for, so making your own is genuinely the smarter move. Here, the emulsification happens the old-fashioned way: a slow, steady pour of extra-virgin olive oil whisked into the vinegar base until the dressing comes together naturally and beautifully. Raw honey adds a gentle sweetness that balances the sharpness of the apple cider vinegar, while ground ginger gives it a subtle warmth that keeps things interesting. The minced shallot softens slightly as it sits in the acid, mellowing from sharp to almost jammy and adding real depth to every bite. A handful of fresh thyme is optional but highly recommended if you want to nudge this into something that feels genuinely special. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have effortless, clean-ingredient dressing ready 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)
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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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