Califonia Bountiful

Shallot Dijon vinaigrette

Pureed, cooked shallots is the secret ingredient to this recipe, yielding smooth, creamy results.

Carly McHenry
Car's Jars, San Diego

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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.


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