Shallot Vinaigrette

Shallot Vinaigrette Recipe

A few weeks back, I tried to clean and organize a couple of the most chaotic areas in our house. It was the pantry first, and then the refrigerator (which happens to reside directly next to the pantry). Books were purged, magazines passed along, laundry washed. It all looked great for about five minutes. In the process, I found a handful of rogue shallots, that had somehow migrated from the kitchen. They were clustered near a tower of tart pans until I picked them up, moved them back to the kitchen, and minced them into this shallot vinaigrette later in the evening. There was a bit of a twist - I made the dressing with rosé wine in place of vinegar. It's extra shallot-y, but because of the technique I use, the shallots are more flecks than pieces, and they cling perfectly to all the things I love this time of year - little gems, avocado, roasted tomatoes, panzanella...

I suppose this wouldn't technically be considered a vinaigrette, because I'm using rosé in place of the white wine vinegar I typically use. But, I like the way it lends a bit of acidity, but in an entirely different way than vinegar does. Play around with the balance - depending on your wine, shallots, and olive oil, you'll want to tweak with a bit more/less wine and olive oil, and, of course, salt....and if you feel like you need a bit more edge, a kiss of lemon juice or white wine vinegar will bring it into focus.

Shallot Vinaigrette Recipe
Shallot Vinaigrette RecipeShallot Vinaigrette Recipe

I took that photo of the refrigerator with my cellphone, and have looked at it a number of times since. The verdict: nearly unrecognizable - vegetables and leftovers made their way back with in a day or two, and now I'm back to pushing, stacking, and jockey-ing every time I open the door. But it did feel good while it lasted. :/


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Shallot Vinaigrette

If you don't have a bottle of rosé wine on hand (and ready to drink) just swap in 1 1/2 tablespoons high-quality white wine vinegar.

1/4 cup very finely minced shallots
1/4 teaspoon fine grain sea salt
3 tablespoons rosé wine
a generous pinch of sugar (or equiv. honey)
5 tablespoons extra virgin olive oil
1 tablespoon crème fraîche or a splash of cream

On a cutting board sprinkle the minced shallots with the salt. Using your knife, chop and smash through the pile a few times, until you end up with a shallot paste. Transfer to a bowl and add the rosé wine and sugar. Set aside for at least 10 minutes. Slowly add the olive oil to the shallot mixture, whisking into an emulsion. Add the crème fraîche and continue to whisk. Taste and add more salt, sweetness, or rosé wine, adjusting to your tastes.

Makes 2/3 cup.

Prep time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Can I just say, I love the color-coordinated cookbooks! :)

    Liz
  • I love this idea. I am definitely trying a vinaigrette with rose. Thanks Heidi.

    Kelly Turnbull
  • I'm curious...why two copies of some cookbooks? (I have, hum, single copies of those....they are excellent.)

    Carmen
  • You just remembered me that I have to clean my refrigerator and provably doing that I will find all ingredients to try this recipe. Rose wine is one of my favorites so I think this is going to be one of my to do things for this week.

    Liria
  • I have to say I'm kind of relieved to hear that your refrigerator doesn't usually look like that! Mine certainly doesn't. :) this dressing sounds excellent--pungent and clean.

    Eileen
  • A clean fridge is a vision of zen -- and that tray of original Polaroid film doesn't hurt either. Sigh.

    Hoi
  • I do love it the day I clean and organize my panty and refrigerator. And I always think if I was the only one who lived here, it would stay that way. But no, I've cleaned it when my son was at camp and my husband was traveling and it didn't take long to fill up again. Something about groceries, left-overs and condiments that seem to make the mess.

    LindySez
  • Love the herbs drying on the wall!

    Rosemary Hanson
  • I just made a shallot vinaigrette (with vinegar though) for a Salad Nicoise. Next time, I may get brave and do it with wine. (or maybe wine vinegar; I used a champagne vinegar. I also used honey, but I love the addition of the cream. Nice and rich.

    angela@spinachtiger
  • Glad to see you didn't use more than 3T of wine for the recipe. That particular bottle is soooo good.

    Lisa London
  • Sounds yummy! My frig on it's best day never looked that good!

    dc
  • Shallots are woefully underused in my kitchen, I always overlook them. But somehow, every time I use them I think about how much I need more of them in my life! What is it about getting to peek into other people's kitchens that's so exciting? I love that you shared yours! xo

    Blaine Arin @ Feel-Good Food
  • Great idea! But, please tell me you don't actually chop on that marble slab as a cutting board? Doesnt that destroy your knife blade?

    Denise
  • I have many of those cookbooks and they don't have white spines. Is that a Photoshop trick?

    HS: Hi Lisa! No photoshop here - perhaps you have other editions, some times the cover designs vary.

    Lisa Weiblen
  • As I scrolled down your pictures, and as I came upon the pic of the fridge, an immediate thought flashed in the head 'No waayyy', even as I smiled. Relieved to hear it isn't like that any more - mine's nowhere near :)! Phew... But the recipe sounds great... gonna try!

    Kiki
  • Gorgeous pantry! Enjoy this fresh feeling--it's like putting fresh flowers in your space. Great idea with the rose substitute--I will try. Happy Nesting!

    thefolia
  • I'm glad to know that I'm not the only one who finds my refrigerator and pantry in disarray...even just a day or two after I've reorganized. :)

    earlgreylover
  • i absolutely envy your stash of polaroid film, mine ran out long ago.

    jmp
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