Lemon-Shallot Vinaigrette

Wife originally had something like this at Karen’s Bakery in Folsom, CA. Chef told me the basic ingredients and tried to reproduce, tweaking another recipe she found online. I think this is close.

Great for salads or fish.

Lemon-Shallot Vinaigrette

A bright, tangy vinaigrette for salads, fish, veggies. May try it on chicken to sous vide.
Prep Time10 minutes
Course: Appetizer, Main Course, Salad
Servings: 8

Equipment

  • Blender or Small Food Processor

Ingredients

  • ¼ cup minced shallot (1 medium shallot)
  • ¼ cup lemon juice (1 lemon)
  • zest of 1 lemon
  • 2 teaspoons mustard (yellow, brown, Dijon — your choice)
  • teaspoons white wine vinegar
  • 1 clove garlic, minced
  • cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Agave syrup (to taste)

Instructions

  • Put all of the ingredients, minus the agave, into a blender and puree. Taste and adjust salt and pepper and add agave as needed — some agave is sweeter than others. Start with a teaspoon, puree again, and taste. You don't want to completely lose the tart of the lemon.
  • Refrigerate for at least an hour before serving.

Notes

Things to perhaps add:
  • ½ teaspoon of dried basil or oregano
  • ¼ teaspoon of red pepper flakes