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Dill Shallot and Roasted Shallot Vinaigrette

Dill Shallot

Dill Shallot and Roasted Shallot Vinaigrette with minced fresh dill, red wine vinegar, balsamic vinegar and extra virgin olive oil.


1 large shallot, minced, about 2 tablespoons
1/4 cup minced fresh dill
2 tablespoons red wine vinegar
2 teaspoons balsamic vinegar
1 tablespoon water
Kosher salt to taste
1-1/2 tablespoons extra virgin olive oil


In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously until the vinaigrette is emulsified.

Store, tightly covered, in the refrigerator for up to 8 hours.

Taste and adjust seasoning if needed.

Note: You can use this recipe as a guide for making other flavorful, lower fat vinaigrettes. Basil, thyme, tarragon; almost any fresh herb works well together.

Nutrition Information

Recipe makes 1/2 cup.

Bonus Recipe: Roasted Shallot Vinaigrette

Fresh Shallot 2 shallots
1/2 teaspoon kosher salt
2 tablespoons Dijon mustard
2 tablespoons Perigord Verjus
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
4 tablespoons of chicken stock
1 tablespoon chopped chives
Freshly ground black pepper

Preheat the oven to 350 degrees. With the skin on, cut the shallots in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallots with a bit of the olive oil and place them on the baking sheet cut side down.

Roast in the oven until the shallots are very soft, about 20 to 30 minutes. When the shallots are cool enough to handle, remove the skin and the root end. Puree the shallots and salt in a food processor. Add the mustard and puree. Add the verjus and vinegar by the tablespoon, pureeing after each addition.

With the motor running, add the olive oil and stock slowly through the feed tube. Stir in the chives and pepper. Adjust the salt and pepper to taste. Recipe makes eight servings.

Nutrition facts per 2-tablespoon serving: Calories: 43; Total fat: 4g; Saturated Fat: 1g; Protein: 1g; Carbohydrate: 2g; Fiber: 0g; Sodium: 217mg

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