I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
This simple shallot and mustard vinaigrette is a delicious addition to any salad, and it comes together in less than ten minutes. Sautéed shallots paired with mellow whole-grain mustard seeds create a smooth, savory flavor without the sharp bite of raw shallots or the tang of spicy Dijon.
This versatile combination complements a variety of fresh ingredients that will transform even basic salad greens with very little effort.
I began crafting homemade salad dressings during the early years of my Crohn’s diagnosis. At that time my leaky gut was causing adverse reactions to dozens of foods and shallots were the only allium my body wasn’t fighting against. There weren’t many store-bought dressings that met my needs, tasted good (and didn’t cost a fortune).
This mustard vinaigrette recipe was the first I created. The mission was clear: Make a vinaigrette recipe using healthy ingredients I could tolerate. Quick, easy and surprisingly satisfying, this shallot and mustard vinaigrette is now a regular staple in our house.
Are Store-Bought Vinaigrettes Healthy?
No one can argue with the convenience of store-bought vinaigrettes, but they’re not exactly healthy. Most of them contain:
Inflammatory vegetable and seed oils (canola/rapeseed, safflower, sunflower, etc.)
Rancid oils
Low-quality vinegar
Added sugar (often high-fructose corn syrup)
Artificial colors and flavors
Preservatives
Additionally, many are also stored in plastic bottles which leach toxic chemicals into the vinaigrette that you then consume. Gross.
There are a few high-quality store-bought vinaigrettes on the market such as Primal Kitchen, but they’re expensive and the bottles are small.
Making vinaigrettes from scratch is a small and sustainable way to support your health without breaking the bank.
Ingredient Spotlight
With only seven easy-to-find ingredients, this mustard vinaigrette recipe takes minimal effort. The quantities listed are a general guideline, but they aren’t strict. Just maintain the oil-to-vinegar ratio and adjust everything else based on what you have and your taste preferences.
Shallot – 1 large shallot, finely diced is enough for this recipe. Shallots have a mellower flavor compared to onions, but in a pinch, you could use a small red onion instead. Just cook it a little longer to reduce the bite.
Extra Virgin Olive Oil – High-quality oil makes a significant difference in the health and nutritional profile of your food. This mustard vinaigrette is no different. Use the highest quality extra virgin olive oil you can afford. It should be stored in a dark glass bottle. You’ll need ¼ cup for this recipe. [Get 10% off your first order at Pour Olive, where I source mine].
Whole-grain Mustard – 1 tablespoon adds tangy flavor and a lovely texture to this vinaigrette. The Maille brand is widely available and doesn’t contain preservatives.
Apple Cider Vinegar – The health benefits of raw, unfiltered apple cider vinegar (ACV) are many. Acetic acid helps regulate blood-glucose levels and the probiotics in raw ACV can support gut and immune system health. It’s a fantastic ingredient to incorporate in homemade vinaigrettes. Use 2 teaspoons in this recipe for mild acidity. Bragg’s and Thrive Market are the two brands I use.
Granulated Onion – ¼ teaspoon adds a subtle layer of flavor without overpowering the shallot. [I buy all my spices at Savory Spice].
Fine Sea Salt – 1/8 teaspoon is all you need. I use Redmond’s Real Salt. Thrive Market has it for a great price. [Enjoy 40% off your first box with my partner link].
Monk Fruit Drops or Pure Maple Syrup – About 10-15 drops of Pure Liquid Monk Fruit Drops soften the flavors of the mustard vinaigrette without making it overly sweet or adding sugar. If preferred, 1 teaspoon of pure maple syrup works too and only adds 4 grams of sugar to the whole recipe.
How to Make Shallot & Mustard Vinaigrette
If homemade vinaigrette is going to beat out the convenience of store-bought, it’s got to be easy and fast. Luckily, this tasty recipe fits the bill. Follow these steps to create a delicious, healthy mustard vinaigrette in 8 minutes or less!
Finely chop the shallot.
In a small frying pan on medium-low, warm 1 teaspoon of the extra virgin olive oil. Add the shallots and salt, and sauté for 3-5 minutes or until translucent and slightly golden.
While the shallots cook, in a small glass jar with a tight-fitting lid, add the remaining olive oil, whole-grain mustard, apple cider vinegar, granulated onion and sweetener of choice. Cover with the lid and shake vigorously until emulsified.
Once cooked, add the shallots to the jar, and shake to combine, then loosen the lid until ready to serve. Use this vinaigrette immediately or allow it to cool to room temperature.
Note:
This recipe yields about 4-6 ounces of thick mustard vinaigrette, depending on the size of the shallot. For a thinner vinaigrette add more oil and vinegar at a ratio of 6:1 (for example 2 tablespoons oil for every 1 teaspoon vinegar). Increase the sweetener to taste.
Serving Suggestion & Tips
This mustard vinaigrette recipe is tasty enough to dress up even the simplest salad. Call me crazy, but I love a breakfast salad to alkalize my body and kickstart digestion in the morning.
My favorite way to use this vinaigrette is on a bed of baby spinach and arugula topped with fried eggs over-easy and hempseeds for crunch. The runny yolks combined with the vinaigrette create an incredibly delicious and satisfying sauce.
When building a salad, toss the vinaigrette with your greens first. This helps evenly distribute the shallot pieces before adding additional vegetables to your salad.
However you choose to use it, this simple shallot and mustard vinaigrette recipe is bound to become a household favorite in no time.
How to Store Mustard Vinaigrette
Leave the lid off and allow leftovers to cool to room temperature before covering and refrigerating. The leftover vinaigrette will stay fresh for up to two weeks but will solidify in the refrigerator. Simply set it on the counter, in a warm oven, or in a bowl of warm water to return it to a liquid state before adding to your salad. It only takes a few minutes.
Elevate your salads with this simple, healthy, and delicious shallot and mustard vinaigrette. Using simple and readily available ingredients, this easy recipe only takes 8 minutes.
Ingredients
Scale
1 large shallot, finely chopped (about 1/2 cup)
1/4 cupextra virgin olive oil, divided
1 tablespoonwhole-grain mustard (such as Maille)
2 teaspoonsraw, unfiltered apple cider vinegar
1/4 teaspoongranulated onion
1/8 teaspoonfine sea salt
10 drops Pure Liquid Monk Fruit Drops to taste (or 1 teaspoonpure maple syrup)
Instructions
Finely chop the shallot.
Sauté the Shallot: In a small frying pan on medium-low, warm 1 teaspoon of the extra virgin olive oil. Add the shallots and salt, and sauté for 3-5 minutes or until translucent and slightly golden.
Combine Oil & Vinegar: While the shallots cook, in a small glass jar with a tight-fitting lid, add the remaining olive oil, whole-grain mustard, apple cider vinegar, granulated onion and sweetener of choice. Cover with the lid and shake vigorously until emulsified.
Finish the Vinaigrette: Once cooked, add the shallots to the jar, and shake to combine, then loosen the lid until ready to serve. Use this vinaigrette immediately or allow it to cool to room temperature.
Notes
Yield: This mustard vinaigrette recipe is thick. For a thinner vinaigrette add more oil and vinegar at a ratio of 6:1 (for example 2 tablespoons oil for every 1 teaspoon vinegar). Increase the desired sweetener as needed.
Storage: Leave the lid off and allow the vinaigrette to cool to room temperature before covering. Leftover vinaigrette will stay fresh in the refrigerator for up to two weeks but will solidify in the refrigerator. Set it on the counter, in a warm oven, or in a bowl of warm water for a few minutes to return it to a liquid state before adding to your salad greens.
Serving Tip: Toss the vinaigrette with your greens before adding more veggies. This helps evenly distribute the shallot pieces.
Conclusion
Whether you face gut-health challenges, food sensitivities or you just want to eat healthier to support long-term quality of life, making salad dressings and vinaigrettes at home is a great place to start.
This simple shallot and mustard vinaigrette recipe is versatile, quick, and easy to make–plus, it tastes amazing on just about anything. It’s very similar to the vinaigrette I use on my Autumn Kale Apple Salad, so be sure to try that, too.
Dress up your greens in this game-changing vinaigrette and then leave a rating below to help others find it too!
