Roasted Shallot Vinaigrette – a delicious recipe with shallots, olive oil, white wine vinegar, balsamic vinegar, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 400u00b0. Peel shallots, and toss with 1 Tbsp. olive oil in a large bowl. Arrange shallots on an aluminum foil-lined baking sheet.
2
Bake at 400u00b0 for 25 minutes or until shallots are very tender, turning once after 15 minutes. Remove from oven, and let cool 10 minutes.
3
Pulse roasted shallots, white wine vinegar, and next 4 ingredients in a food processor 3 to 5 times or until thoroughly blended. With processor running, slowly pour 1/3 cup olive oil through food chute in a slow, steady stream, processing 15 to 20 seconds or until mixture is blended and smooth. Serve immediately. Store vinaigrette in an airtight container in refrigerator for up to 5 days. Let stand at room temperature for 10 minutes, and whisk just before serving.
215
kcal
Calories
24
g
Fat
1
g
Carbs
FatCarbs
* 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 8 ingredients. The key ingredients include: 5 shallots, 1 tablespoon olive oil, 2 tablespoons white wine vinegar, 2 tablespoons 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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