Can I use a different onion?

Red onion is a great substitute if you don't have shallots. Their flavor is a little stronger but it makes a delicious vinaigrette. Spring onions would be my next choice and white or yellow onion only if you don't have anything else on hand.

Why didn't my vinaigrette emulsify? It's separated.

Some common mistakes when your vinaigrette isn't emulsifying properly are not adding enough mustard (an emulsifier), skipping it altogether, adding the oil all at once when using a whisk, or not whisking for long enough.

How can I fix a broken vinaigrette?

Add some mayonnaise. I add about 1/2-1 tsp per 1 cup of vinaigrette. You can't really taste it but it acts as a great emulsifier and helps to emulsify any vinaigrette within seconds in most cases.

Lemon Shallot Vinaigrette

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5 from 4 reviews

Lemon Shallot Vinaigrette

Recipe by Veronika Sykorova

This Lemon Shallot Vinaigrette is bright, flavorful, and so easy to make! It's great on salads, bowls, roasted veggies, fish, seafood, and more!

Total Time10 minutes
Yield1 cup 1x
DietVegan

Ingredients

Units Scale

1/4 cup freshly squeezed lemon juice (approx. 1 1/2 lemon)
2 heaping tbsp finely diced shallot (1 small shallot)
2 tsp Dijon mustard
1 tsp honey
1/2 tsp sea salt
1/4-1/2 tsp freshly ground black pepper
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh parsley
1/2 cup extra virgin olive oil

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Instructions

Add all ingredients except the olive oil to a medium bowl.
Whisk until everything is well mixed.
Slowly stream in the olive oil while whisking constantly. Keep whisking vigorously until emulsified (the olive oil isn’t visibly separated).
Serve the vinaigrette immediately or store it in an airtight container in the fridge for up to a week.

Notes

Easy jar method: You can add all ingredients to a jar, instead of a bowl, and shake it vigorously until everything is mixed. The vinaigrette is more likely to separate with this method but it’s the easiest.

Vinaigrette didn't emulsify: Add more Dijon mustard or ½ tsp mayonnaise. Mayonnaise is a great emulsifier that works like magic to fix broken vinaigrettes!

Storing: Store in the fridge for up to a week. Always use a clean spoon. The vinaigrette might need a little shake after sitting in the fridge for a few days.

Freezing: It’s often recommended not to freeze vinaigrettes but I find they freeze fine, you just need to whisk them or shake them up in a jar again before using. Defrost in the fridge overnight.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Dressing
Method: No Cook
Cuisine: American

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Find it online: https://thehealthfulideas.com/lemon-shallot-vinaigrette/