Dill Shallot Vinaigrette

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Dill Shallot Vinaigrette

Dill Shallot Vinaigrette


  • 1 ½ tablespoons extra-virgin olive oil
  • kosher salt to taste
  • 1 tablespoon water
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1/4 cip minced fresh dill
  • 1 large shallot minced (about 2 tablespoons)


  • In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously until the vinaigrette is emulsified. Store, tightly covered, in the refrigerator for up to 8 hours.

    Use this recipe as a guide for making other flavorful, lower fat vinaigrettes. Basil, thyme, tarragon - almost any fresh herb works well together.

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