Roasted Shallot Vinaigrette – a delicious recipe with shallot, garlic, olive oil, balsamic vinegar, soy sauce, mustard. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 400^F.
2
In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
3
Stir to coat evenly.
4
Cover and bake until tender and golden, about 40 minutes, stirring now and then.
5
Drain shallots and garlic and place in a blender or food processor.
6
Reserve oil.
7
Puree shallots and garlic and transfer to a heavy medium skillet.
8
Add remaining 1/4 cup olive oil, stirring to combine.
9
Over medium heat, continue stirring until brown, about 3 minutes.
10
Return to processor and add remaining ingredients, including the reserved oil.
11
Process until well blended.
12
Season to taste.
13
Can be made ahead and refrigerated.
14
Bring to room temperature before using.
409
kcal
Calories
45
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup peeled shallot, 4 cloves peeled garlic, 3/4 cup olive oil, divided, 1/4 cup balsamic vinegar, and more.
Yes, Roasted Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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