Creamy Caramelized Shallot Vinaigrette
Creamy Caramelized Shallot Vinaigrette: A Sweet-Savory Dressing That Elevates Everything
This vinaigrette is anything but ordinary. With deeply golden caramelized shallots, tangy vinegar, and a touch of maple syrup, this flavor-packed dressing brings bold, rich flavor to even the simplest of salads. It’s the kind of recipe that turns heads and keeps people asking for the recipe.
Why You’ll Love This Creamy Caramelized Shallot Vinaigrette
If you’re tired of bland bottled dressings, this one is a game-changer. Slowly caramelized shallots give it a deep, almost jammy flavor, while the vinegar and maple syrup balance it all out with a bright, sweet tang. It’s simple to make, stores well and adds instant depth to everything from salads to grain bowls and roasted vegetables. You’ll want to drizzle it on everything!
Fun Flavor Variations For Your Creamy Caramelized Shallot Vinaigrette
Why settle for plain when you can get creative with different flavor combinations:
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Herb It Up: Mix in chopped fresh thyme or tarragon for a fresh, earthy layer.
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Balsamic Twist: Swap out the vinegar for balsamic for a deeper, sweeter version.
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Garlic Lovers: Add an extra clove of roasted garlic for extra richness.
- Blend for Creaminess: For a smoother texture, use a blender or food processor.
Serving Ideas For Your Creamy Caramelized Shallot Vinaigrette
This Creamy Caramelized Shallot Vinaigrette is incredibly versatile and can be used in various ways:
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Grain Bowls: Drizzle over farro, quinoa, or couscous bowls, like my Spring Couscous, packed with roasted veggies and greens for a sweet-savory finish.
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Salads: Toss with mixed greens, arugula, or a spring mix—especially tasty with additions like toasted nuts, chickpeas, or citrus.
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Sandwiches and Wraps: Use as a flavor-packed spread or drizzle for a savory punch in your favorite plant-based sandwiches or wraps.
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Roasted Veggies: Spoon over roasted root vegetables or Brussels sprouts for a gourmet boost.
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Warm Lentils or Beans: Stir into cooked lentils or beans to add richness and depth of flavor.
Tips For The Best Creamy Caramelized Shallot Vinaigrette
For the best results, follow these simple tips to perfect your Creamy Caramelized Shallot Vinaigrette every time:
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Be Patient with the Shallots: Let them caramelize low and slow until deeply golden—this is where the magic happens.
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Make Extra: This vinaigrette keeps well in the fridge and only gets better with time.
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Adjust the Acidity: Taste and tweak with more vinegar or maple syrup to match your personal flavor preferences.
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Serve Warm or Cold: It’s delicious straight from the fridge or gently warmed before serving.
The Final Bite
Caramelized Shallot Vinaigrette is the kind of dressing that transforms meals. Rich, tangy, and just a little sweet, it’s perfect for bringing bold, unexpected flavor to your everyday dishes. Once you try it, you might never go back to store-bought dressing again. Leave a comment below to share your experience and any tips you may have for making this Caramelized Shallot Vinaigrette even more delicious!
Caramelized Shallot Vinaigrette
Equipment
- Medium Sauté Pan
- Immersion Blender
- Mixing Bowl or Large Jar
Ingredients
- ⅓ cup Olive Oil
- 2 Large Shallots Thinly sliced
- 4 cloves Garlic Minced
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Lemon Zest About the zest of 1 lemon
- 2 tbsp Lemon Juice About the juice of 1 lemon
- 1 tbsp Maple Syrup or Agave
- 1 tbsp Nutritional Yeast
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- ½ tsp Red Pepper Flakes
- Up to ½ cup Water Optional
Instructions
- Place your medium sauté pan over medium heat. When at temperature, add the ½ cup of olive oil and allow to come to temperature. While the olive oil is heating up, thinly slice your shallots and add to the olive oil. Stir the shallots occasionally, until the shallots are caramelized, about 45 minutes. Then add the minced garlic and cook for another 1 to 2 minutes.
- Take your pan off the heat and add to a mixing bowl or mason jar. Then add the vinegar, nutritional yeast, lemon zest, lemon juice, maple syrup or agave, salt, pepper, and red pepper flakes. Take an immersion blender and blend until smooth. You can use some water here to thin to reach your desired consistency.
- Use immediately or store in an airtight container in the fridge for up to 6 days. Take this out of the fridge about 20 to 30 minutes before serving so the olive oil and thaw, it will look a little congealed while cold. This goes great on any salad, pasta salad, or my Spring Couscous recipe*!
Notes