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Shallot and Red Wine Vinaigrette Is Your Homemade All-Purpose Dressing in a Jar
So, you or someone you’re cooking for doesn’t like vegetables.
How can you change their mind?
Toss them with a delicious dressing like this homemade shallot vinaigrette. You will have converts in no time.
There are a few dressings that you must know how to make. And this easy shallot vinaigrette recipe is one. It is a critical weapon in the battle against tasteless meals and vegetables.
Don’t be fooled by how simple it is. This vinaigrette makes salads, roasted and grilled vegetables, beans, and grains taste delicious.
This shallot vinaigrette dressing basically lives in my refrigerator for meal prep. It can be made using the measurements on the side of a mason jar. Just follow the 1 part vinegar to 2 parts olive oil and it can be made in any scale.
One jar, 3-ingredients, minimal clean-up, and many tasty dishes. Sounds pretty good to me!
How Long Does this Shallot Vinaigrette Keep?
This vinaigrette will last covered in the refrigerator for 1 week.
Mason jars are perfect for making meal prep dressings like this one. They are easily sealed and have measurements on them for easy mixing.
These 16 oz. jars are the best size for dressings. They are big enough for a one or two week batches, but small enough to easily fit inside your refrigerator door. (Note: I used an 8 oz. jar in this post because all my 16 oz. jars were filled with an early spring batch of pickles!).
How Can I Use this Shallot Vinaigrette for Meal Prep?
This vinaigrette will last about a week covered in the refrigerator. When fresh aromatics such as garlic, onion, or shallots are added to a dressing, the shelf life reduces.
As a rule of thumb, if dressing doesn’t have any fresh ingredients in it, it should last close to a month. If it does (like this one), it will last closer to a week.
That is why this balsamic vinaigrette is just oil and vinegar. I don’t use it quite as much, so I want it to last longer.
I love making this dressing in a jar because you can easily store it and have it on-hand throughout the week. Bring it to work so you can have an interesting lunch every day. Or leave it at home so you can pull together a delicious meal or salad in minutes.
What Is The Best Vinegar to Oil Ratio for a Vinaigrette?
To make any vinaigrette, you mix an acid (vinegar or citrus) with oil. The ratio of vinegar to oil can range between 1 part vinegar to 2 parts oil and 1 part vinegar to 3 parts oil.
This recipe is 1 part vinegar to 2 parts olive oil. Generally, I prefer higher acidity in my vinaigrette dressings. I think it brightens up a dish more.
Here are a few other vinaigrette recipes that can be made in a jar you might like:
What Can I Use This Shallot Vinaigrette On?
This vinaigrette is truly all-purpose. It will brighten up any dish you choose to use it on.
Here are a few ideas to make a meal out of this vinaigrette.
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Beans – Chop up some herbs or greens, combine with canned or dried beans, toss with this vinaigrette and season with salt.
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Sweet Potatoes – Add to these roasted sweet potatoes while they are still warm for a brightened up version of this side dish.
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Salad – This is a perfect salad dressing for a bowl of lettuce. Use your hands to toss so you can make sure each piece of lettuce is coated.
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Beets – Add to these roasted beets to transform them into a beet salad. Top it off with a handful or two of light greens like arugula, spinach, or herbs.
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Roasted Vegetables – Toss this dressing with a sheet pan or two worth of roasted vegetables right from the oven. This will add tons of flavor and fanciness to simply roasted vegetables.
Want More Dressings? Check These Out.
Tasty sauces and dressings are a secret weapon for any cook. They can turn a dish from average to delicious in a matter of seconds.
Top off a dish with one of these delicious recipes and it will taste better:
Shallot Vinaigrette
Ingredients
- 1 medium shallot, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Kosher salt
Instructions
- Add shallot to a jar with the red wine vinegar. Let sit for 10 minutes for the shallot to mellow out.
- Add a pinch of salt and olive oil. Shake to combine.
- Store covered in refrigerator for up to a week. Remove from refrigerator 20 minute before using for oil to liquify. Shake to combine.