Bistro Style Mustard and Shallot Vinaigrette! Just in time for all the beautiful greens and vegetables coming in for the fields of summer! The season of salads has begun...
While we first started making this vinaigrette when we lived in Montana, nothing really changed when we moved to Texas. No matter where you live, when the weather warms up and gardens begin giving off even the smallest of harvests, it is time to make sure you get as many vegetables on the table as is possible. And to make sure you do get those vegetables into your meal plans, I offer this delicious vinaigrette!
To make the most of everyday, we like to get an early start. Evidenced by the shadows of the morning sun coming through the windows in our little kitchen. On the chore list for today besides outdoor work? This feisty Bistro Style Mustard and Shallot Vinaigrette. I love having a couple of homemade salad dressings in the fridge ready to go. And flavor wise, this one holds it's own!
This creamy vinaigrette is feisty and full of flavor.
This one is just right, with enough zip from the mustard but without the mustard flavor taking over. It is wonderful to drizzle over steamed and chilled vegetables for an impromptu composed salad as well as for tossing with greens. Because one thing is for certain, with sunny weather, comes more fresh produce from backyards, farmer's markets, and the many CSA's throughout our valley, your valley or the valley down the road!
And why would you not take advantage of all those glorious vegetables?
Some thoughts on this recipe:
You could add 1 T of pure maple syrup to lighten and sweeten the flavor profile.
If you love mustard and shallots in a marinade? Simply reduce the oil by half and you have a new favorite marinade to enjoy.
Feel free to change up the type of mustard as well as the vinegar. Small changes will being a fresh flavor to the next jar...
Ingredients needed for this recipe:
- shallot
- garlic, fresh or dried
- salt
- fresh ground pepper
- thyme leaves
- red wine vinegar
- oil, olive, or avocado
- coarse ground mustard
You will also need the following:
- measuring spoons
- measuring cup
- storage jar with a tight-fitting lid
Now we are ready to begin!
Bistro Style Mustard and Shallot Vinaigrette
Inspired by: The Best 30 Minute Recipe from ATK
UPDATED: 05.05.224
1 small shallot
1 clove of garlic, fresh or dried
1/4 t dried thyme, crumbled
3/4 t salt
fresh pepper to taste
4 T red wine vinegar
2 T coarse grain mustard
1/2 oil
First, mince the shallot.
1. Cut off the top. 2. Cut in half through the root end. 3. Peel back the outside skin. 4. Cut lengthwise (leaving the root end intact) into 1/8 inch slices, then cut lengthwise in the center of the shallot half, a couple of times.
Cut crosswise into 1/8 inch slices for minced shallot pieces. Mince the garlic if using fresh.
Combine all ingredients in a small jar with a tight-fitting lid. Attach lid, and shake well. Let rest for 30 minutes to let the flavors marry.
Serve or store in the refrigerator until needed. Let the vinaigrette come to room temperature for 30 minutes before using it for the best flavor.
Storage options for Bistro Style Mustard and Shallot Vinaigrette. Store in the refrigerator for up to three weeks.
UPDATE:
For your convenience, a "copy and paste" version of Bistro Style Mustard and Shallot Vinaigrette has been
included below.
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Printable "copy and paste" version:
Bistro Style Mustard and Shallot Vinaigrette
Inspired by: The Best 30 Minute Recipe from ATK
UPDATED: 5.05.224
1 small shallot
1 clove of garlic, fresh or dried
1/4 t dried thyme, crumbled
3/4 t salt
fresh pepper to taste
4 T red wine vinegar
2 T coarse grain mustard
1/2 oil
First, mince the shallot.
1. Cut off the top. 2. Cut in half through the root end. 3. Peel back the outside skin. 4. Cut lengthwise (leaving the root end intact) into 1/8 inch slices, then cut lengthwise in the center of the shallot half, a couple of times.
Cut crosswise into 1/8 inch slices for minced shallot pieces. Mince the garlic if using fresh.
Combine all ingredients in a small jar with a tight-fitting lid. Attach lid, and shake well. Let rest for 30 minutes to let the flavors marry. Serve or store in the refrigerator until needed.
Let the vinaigrette come to room temperature for 30 minutes before using it for the best flavor.
Storage options for Bistro Style Mustard and Shallot Vinaigrette. Store in the refrigerator for up to three weeks.
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I've got to admit, this one probably isn't for me. But I bet those who would like the ingredients would enjoy it.
ReplyDeleteThe flavor is quite delicious especially for mustard lovers! The nice thing about a recipe like this one, is use the mustard you love and your preferred vinegar to get the taste you will enjoy. Thanks for stoppng by, I appreciate it!
DeleteI love shallots, this dressing sounds so refreshing!
ReplyDeleteThank you, it is one of my favorites to drizzle over vegetables and salad greens. Thanks for stopping by, I appreciate it!
DeleteThis sounds delicious and made my mouth water! Pinned to try very soon!
ReplyDeleteThanks, and thanks for stopping by, I appreciate it!
DeleteVinaigrette dressing is definitely a classic. I prefer to use Dijon mustard, the way the French make it.
ReplyDeletebest... mae at maefood.blogspot.com
French classics are always enjoyable. As a big mustard fan, I find it fun to use different types in so many tasty recipes with great results. Thanks for stopping by!
DeleteI love making my own vinaigrettes. Thanks for this version
ReplyDeleteAnytime Beth, thanks for stopping by!
DeleteThis sounds so satisfying. Another, I'm going to have to try.
ReplyDeletePaula, thank you!
DeleteThis is so yummy! I use it all the time but with a bit of honey preferably.
ReplyDeleteThat would be good, I thought real maple syrup as well. Thanks for stopping by!
DeleteThanks so much for sharing your awesome post with us at Full Plate Thursday, 595. Hope you are having a great week and hope to see you soon!
ReplyDeleteMiz Helen
Thank you Miz Helen!
DeleteThanks for sharing at My Big Fat Menopausal Life's Share the Wealth Party. Your participation is greatly appreciated!! Have a fabulous week.
ReplyDeleteThank you Helen, and thanks so much for hosting!
DeleteI like to make my own vinaigrette as well, and my French daughter in law gave me a lesson on how to do it once. She is very particular about vinaigrette. She always uses Dijon mustard and yours looks really good too I think. I think it's a great idea to make a large quantity and refrigerate it. Thanks for sharing.
ReplyDeleteHello HRK! I have (through the years) come to use a vinaigrette more often than a creamy dressing. Having a variety of recipes is nice to fall back on. Thanks for stopping by, I appreciate it.
DeleteThanks bunches for sharing this awesome dressing with Sweet Tea & Friends this month sweet Friend.
ReplyDeletePaula, as always thank you for hosting such a generous link party for all bloggers to be a part of!
Delete