5-Minute Lemon Shallot Vinaigrette Dressing

This incredibly easy lemon shallot vinaigrette mixes up in the blender in just 5 minutes. The blender makes the recipe super fast to mix up (no chopping required) and creates a smooth, slightly creamy texture that will hug your salad.

Be sure to check out more of my vinaigrette recipes including my ever popular easy mango vinaigrette, sweet and tart raspberry vinaigrette and my 5-minute fresh basil balsamic vinaigrette that also mixes up in the blender.

Should Vinaigrettes Be Refrigerated?

Most vinaigrettes which are made with oil and vinegar can safely stay at room temperature for at least a week. But when you add ingredients like fresh shallots (common in vinaigrettes) and fresh lemon juice, they should be refrigerated. They will stay fresh in the refrigerator for at least 10 days.

Blender Vinaigrette

The blender, or even a smoothie blender, is a fantastic way to make a vinaigrette. It does all the work of chopping and blending. The vinaigrette becomes a slightly creamy dressing because the blender whips air into it and keeps the oil and vinegar (or lemon juice) from separating too quickly.

Ingredients

Fresh lemon juice is the substitute for vinegar in this dressing. There’s no vinegar but I still call it a vinaigrette because it has a tart ingredient mixed with oil.

You’ll need 2-3 lemons to get enough juice for the recipe. I highly recommend using fresh squeezed lemon juice. The prepared stuff just doesn’t taste the same.

This recipe combines extra virgin olive oil and a neutral oil like canola, avocado or vegetable oil. Olive oil solidifies when refrigerated and this vinaigrette, with fresh shallot and lemon juice, really should be refrigerated. So using a neutral oil in addition keeps it from turning solid in the fridge.

I recommend a good quality ev olive oil like California Olive Ranch Oils. The flavor really comes through in a vinaigrette so it’s important to use a a good one.

Shallots are a traditional ingredient in vinaigrettes. They add a pungent and slightly sweet flavor. Normally they’re minced and added to the vinaigrette. But I prefer the quicker method of throwing them in whole and letting the blender do the work. This also incorporates their flavor more evenly.

Dijon mustard add another tart and also salty element to vinaigrettes. It helps to keep the oil and vinegar from separating.

With tart lemon juice and salty, tart Dijon mustard, this vinaigrette needs flavor balancing in the form of a sweetener. I prefer agave syrup because it incorporates easily. Honey, maple syrup or plain old sugar can be used too.

Salads for Vinaigrettes

This lemon vinaigrette adds a fresh pop of flavor to just about any salad. Green salads, chopped salads and my favorite – a savory salad with fruit like mango, diced apple, peach wedges or tangerine sections.

Here are some salads that would be a great base for this dressing:

• Baby spinach with tangerine sections, pomegranate seeds, sliced cucumber and shredded carrot.
• Butter lettuce with shredded red cabbage, sweet corn, diced avocado and toasted pumpkin seeds.
• Chopped kale with cucumber, peach wedges, fresh mint leaves and toasted almonds