Caramelized Shallot Vinaigrette
This Caramelized Shallot Vinaigrette is a rich, tangy dressing made with golden, slow-cooked shallots that adds deep, savory-sweet flavor to any salad.
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*!