Lemon-Shallot Vinaigrette
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Bright and punchy, this lemon-shallot vinaigrette is a flavor-forward favorite—quick to make, endlessly versatile, and the kind of small kitchen win that makes you feel like a salad superhero, cape optional.
If there’s one homemade dressing that never lets me down, it’s this Lemon-Shallot Vinaigrette. It’s bright and tangy with just the right amount of shallot-y bite, and it somehow manages to zhuzh up whatever I’ve got going on—greens, grains, roasted veggie bits from last night.
It’s low-lift, high-reward, and feels just a little more put-together than your usual shake-and-go dressing. Bonus: it’s simple, quick to make, and endlessly useful—a real kitchen staple.
Blend it up, drizzle it on, feel wildly accomplished.
If you love fresh and flavorful homemade sauces and dressings as much as I do, be sure to check out my refreshing citrus balsamic vinaigrette and this herb-fresh basil balsamic vinaigrette.
Why You’ll Love This Recipe
Ingredient Notes
- Fresh lemon juice – For that tart, citrusy punch (Meyer lemons are lovely if in season!)
- Minced shallots – Mild, slightly sweet, and more delicate than onion
- Dijon mustard – Helps emulsify and adds complexity
- Honey or maple syrup – Just a touch to balance the acidity
- Extra virgin olive oil – Go for a good one; it really shines here
- Salt + freshly ground black pepper – To taste
*Find the full printable recipe with specific measurements below.
How to Mince a Shallot (Step-by-Step)
- Halve and Peel: Slice the shallot in half lengthwise, from tip to root. Peel off the papery outer layers.
- Vertical Cuts: Place a half cut-side down. Make several vertical cuts from tip to root, again stopping short of the root to keep the layers together.
- Horizontal Cuts: Carefully make 2-3 horizontal slices through the shallot, stopping short of the root.
- Crosswise Mince: Finally, slice across the shallot to create a fine mince. Repeat with the other half. Discard the root.
Tip: For an even finer mince, run your knife through the pile a few extra times after the initial cuts. And for step-by-step photos check out Food 52’s guide.
Serving Suggestions
- Toss with a fresh green salad (like my Simple Field Greens Salad!)
- Drizzle over roasted veggies like asparagus or spring carrots
- Use as a quick marinade for chicken or shrimp
- Spoon over veggie grain bowls for an instant flavor boost
Homemade dressings like this one feel like a little secret weapon in the kitchen—easy, unfussy, and packed with fresh flavor!
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Lemon-Shallot Vinaigrette
Equipment
- immersion blender optional
Ingredients
- 2 tablespoons finely minced shallot (about ½ medium shallot)
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 teaspoons Dijon mustard
- 1 teaspoon honey or pure maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 6 tablespoons extra-virgin olive oil (¼ cup + 2 tbsp)
Instructions
- Macerate the Shallot: In a blending cup or small bowl, combine the minced shallot and lemon juice. Let sit for 5 to 10 minutes to soften the shallot and infuse the lemon juice.
- Add Remaining Ingredients: Add the lemon zest, mustard, honey, salt, pepper, and olive oil to the blending cup.
- Blend Until Creamy: Use a handheld immersion blender to blend until smooth and emulsified.No blender? Slowly whisk in the olive oil by hand, or shake everything together in a tightly sealed jar.
- Taste and Adjust: Taste and tweak to your liking — more lemon for extra tang, or a bit more oil to soften the flavor.
Recipe Notes
Store in a sealed jar in the fridge for up to 7 days. Let it come to room temp and shake well before using. Pairs perfectly with:
My Simple Field Greens Salad with Avocado and Shaved Carrots — a fresh, colorful salad that lets this vinaigrette shine.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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