Creamy Vegan Lemon-Shallot Salad Dressing
Shallots magically emulsify, when blended with the oil & vinegar. Double this and keep it in your fridge!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Dressing for a salad for 4
- Category: condiments
- Method: blend
Scale
Ingredients
- 1 lemon, zest & juice
- 1/2 shallot (33g), roughly chopped
- 1 heaping teaspoon Dijon mustard
- 1 overflowing teaspoon white wine or champagne vinegar
- 1 clove garlic, roughly chopped
- 1/3 C EVOO
Instructions
- Put everything into a pint Mason jar. (Or really anything, but this way you’re making the dressing in the vessel that you’ll be storing the leftover in later.)
- Using your immersion blender (which you should buy now, in case you don’t already have one), blend.
Notes
You don’t need to be very precise about chopping the shallots or garlic, because you’re just going to blend it.
I omit salt & pepper from my salad dressings, because I like to dress the salad with those condiments separately.
Find it online: http://breadandjamforfrancis.com/lemon-shallot-salad-dressing/