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Shallot Dijon vinaigrette

Recipe by:Carly McHenry
Car's Jars, San Diego


  • 14 shallots, peeled
    1 cup lemon juice
    1/2 cup sherry vinegar
    1/2 cup Dijon mustard
    1 1/2 cups extra virgin olive oil


In a food processor, finely chop shallots until they are almost pureed. Transfer to a small saucepan and cook over low heat to reduce slightly, about 3 minutes, stirring occasionally.

Return shallots to a food processor with lemon juice, vinegar and mustard and blend. With processor running, pour in olive oil in a slow, steady stream. Process until blended and smooth. Vinaigrette can be stored in an airtight container in the refrigerator for up to a week.

Note: The recipe can easily be made without a food processor. Chop the shallots finely with a knife and blend the vinaigrette with a whisk.


Califonia Bountiful