This easy shallot vinaigrette recipe is bright, slightly sweet, and full of fresh flavor. Made with extra virgin olive oil, white wine vinegar, fresh lemon juice, maple syrup, shallot, and garlic, it blends into a smooth, creamy dressing in just a few minutes.

It’s the perfect way to add flavor to green salads, grain bowls, roasted vegetables, and more. Once you see how easy it is to make your own salad dressings with real ingredients, you may find yourself skipping the store-bought dressings altogether.

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easy shallot vinaigrette recipe sitting on a counter next to shallot, a lemon, and a hand towel

Why You’ll Love This Shallot Vinaigrette Recipe

Quick and easy: Add everything to a blender and blend until smooth.
Made with real ingredients: No preservatives, refined sugar, or unnecessary additives.
Naturally creamy: Blending the shallot and olive oil together gives this homemade vinaigrette a creamy consistency without any dairy.
Versatile: This shallot vinaigrette for salad also works well with grain bowls, roasted vegetables, and pasta salad.
Perfectly balanced: White wine vinegar and fresh lemon juice add acidity, while maple syrup provides just a touch of sweetness.

Shallot Vinaigrette Recipe

Ingredients

1 tablespoon shallot, chopped
1–2 garlic cloves
1/4 cup extra virgin olive oil
1 tablespoon maple syrup
2 tablespoons white wine vinegar
Juice from 1/2 lemon
1/2 teaspoon ground sea salt

Instructions

Add the chopped shallot, crushed garlic cloves, extra virgin olive oil, maple syrup, white wine vinegar, fresh lemon juice, and sea salt to a high-speed blender.
Blend on high until the dressing is completely smooth and creamy.
Taste and adjust the seasoning if needed.
Serve immediately or transfer to a mason jar or airtight container and store in the refrigerator until ready to use.

shallot vinaigrette being poured over a pear arugula salad

What Does Shallot Vinaigrette Recipe Taste Like?

Shallot vinaigrette has a bright, tangy flavor profile with a subtle savory sweetness from the shallots. The maple syrup softens the acidity of the white wine vinegar and lemon, while the fresh garlic adds depth of flavor.

Because everything is blended together, this recipe has a smooth, almost creamy shallot vinaigrette texture rather than the more separated consistency of a basic vinaigrette.

How to Use This Shallot Vinaigrette Recipe

My favorite way to use this dressing is over lots of greens with fresh fruit, nuts, and other seasonal toppings. It pairs especially well with my Pear Arugula Salad, where the sweet pears complement the tangy shallot dressing.

You can also use it with:

Simple green salads like my pear arugula salad
Fall and holiday salads
Grain bowls
Roasted vegetables
Pasta salad
Quinoa salads

It’s one of those versatile vinaigrettes that can easily become one of your go-to salad dressings.

Ingredient Substitutions

Olive oil: Extra virgin olive oil gives this dressing the best flavor, but avocado oil can also be used for a more neutral taste.

White wine vinegar: I prefer white wine vinegar for this recipe because its mild acidity allows the shallot and lemon to shine. Champagne vinegar or sherry vinegar would also work well. Apple cider vinegar can be used in a pinch, but it will slightly change the flavor profile.

Maple syrup: Maple syrup adds just enough sweetness to balance the dressing. Honey can also be substituted if preferred.

easy shallot vinaigrette recipe in a small mason jar sitting on a counter next to a little wooden bowl of

How to Store This Shallot Vinaigrette

Store your homemade vinaigrette in a mason jar or airtight container in the refrigerator.

The extra virgin olive oil may thicken or solidify slightly when chilled. This is normal. Let the dressing sit at room temperature for a few minutes, then shake or stir it before serving.

For the freshest flavor, I recommend making smaller batches rather than storing big batches for long periods of time.

Expert Tips for the Best Shallot Vinaigrette

Use fresh ingredients. Fresh lemon juice, fresh garlic, and shallot give this dressing much more flavor than bottled or dried alternatives.

Blend until smooth. A high-speed blender creates the creamiest consistency. A small food processor can also work, although the texture may not be quite as smooth.

Taste before serving. A good dressing should have a balance of acidity, salt, and sweetness. Dip a piece of lettuce into the dressing to taste it the way you’ll actually eat it rather than tasting the dressing alone.

Let refrigerated dressing warm slightly. If the olive oil thickens in the refrigerator, allow the dressing to come closer to room temperature and shake well before serving.