Creamy Maple Shallot Vinaigrette Recipe
This easy shallot vinaigrette recipe is bright, tangy, and slightly sweet with a smooth, creamy texture. Made with extra virgin olive oil, white wine vinegar, fresh lemon juice, maple syrup, shallot, and garlic, it comes together in minutes for a delicious homemade salad dressing.
Equipment
Ingredients
- 1 tbsp shallot chopped
- 1 large garlic clove crushed
- 1/4 cup extra virgin olive oil
- 1 tbsp pure maple syrup
- 2 tbsp white wine vinegar
- 1/2 lemon juiced
Instructions
- Add the chopped shallot, garlic cloves, extra virgin olive oil, maple syrup, white wine vinegar, fresh lemon juice, and sea salt to a high speed blender. I use the small container that came with my Vitamix.1 tbsp shallot, 1 large garlic clove, 1/4 cup extra virgin olive oil, 1 tbsp pure maple syrup, 2 tbsp white wine vinegar, 1/2 lemon juiced
- 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. Shake before use.
Notes
- Use fresh lemon juice: Fresh lemon juice gives the vinaigrette a brighter, fresher flavor than bottled juice.
- Blend until completely smooth: A high-speed blender helps emulsify the ingredients and gives the dressing a smooth, creamy consistency.
- Adjust to taste: Add a little more maple syrup for sweetness or white wine vinegar for extra tang.
- Let it warm before serving: Olive oil can thicken in the refrigerator, so let the vinaigrette sit at room temperature for 10–15 minutes, then shake or stir well.
- Store it properly: Keep the vinaigrette in an airtight container or mason jar in the refrigerator.
Tried this recipe?Let us know how it was!