How to Make Martha Stewart's Shallot Vinaigrette | Martha's Cooking School | Martha Stewart

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a similar tang with added health benefits.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing a neutral flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor, while sugar is a cost-effective sweetener.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be a cost-effective substitute, though fresh provides better flavor.

Start with 2 tablespoons of white champagne vinegar.

Add 1/2 teaspoon of salt to the vinegar and mix until dissolved.

Add 1/2 tablespoon of Dijon mustard to the vinegar mixture.

Season with 1/4 teaspoon of freshly ground black pepper.

Finely mince 1 shallot and add it to the mixture.

Slowly drizzle in 6 tablespoons of olive oil while whisking vigorously to emulsify the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary