Herby Shallot Vinaigrette – Nama
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  • Herby Shallot Vinaigrette

Herby Shallot Vinaigrette

Overhead shot of a cutting board with herbs shallots and a small bowl of rich yellow herby shallot vinaigrette

Herby Shallot Vinaigrette


  • ¼ cup coarsely chopped shallots
  • 2 tablespoons thyme and/or oregano leaves
  • ½ cup apple cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon or grainy mustard, optional
  • Kosher salt
  • Freshly ground pepper
  • 1 cup avocado or olive oil


  • Place the shallots, herbs, and apple cider vinegar in the blender carafe. Allow to sit for 5 minutes to soften the shallots in the vinegar.⁣
  • Add the honey, mustard (if desired), ½ teaspoon salt, and a few fresh grindings of pepper. Pulse to combine and break up the shallots. Scrape down the sides of the blender.⁣
  • With the motor on low, slowly stream in the oil through the top of the carafe until combined.⁣
  • Stop and taste the vinaigrette, adding more seasoning or honey to reach your desired taste.⁣
Keep stored in an airtight container in the refrigerator for up to 5 days.

Makes 2 cups