Basil Shallot Vinaigrette
FAQ
Can I make this without a blender?
Yes. Finely mince the shallot and basil, then whisk everything together in a bowl or jar.
Can I use another vinegar?
Yes. White wine vinegar or champagne vinegar both work well.
Can I make it sweeter?
Add another ½–1 tsp of honey if you prefer a slightly sweeter dressing.
What can I serve this with?
It’s great on green salads, tomato salads, roasted vegetables, grilled chicken, or fish.
Chef’s Tips
- Use fresh, vibrant basil for the best flavour and colour. If your shallot is strong, soak it in cold water for 5 minutes before blending.
- Add 1–2 tbs of water if you want a thinner, more drizzle-friendly dressing.
- Want more vinaigrette? This recipe doubles easily to yield about 1½ cups, perfect for larger salads, extra drizzling or marinades.
Basil Shallot Vinaigrette
Fresh, herby, and ready in minutes, this basil shallot vinaigrette blends basil, Dijon, and a touch of honey into a bright, tangy dressing with just the right hint of sweetness. Perfect on greens, tomatoes, grilled chicken, or fish. Once you make it, you’ll want to use it everywhere.
Equipment
- Blender or Immersion Blender
Ingredients
- 1 small shallot peeled and diced
- ½ cup fresh basil leaves loosely packed
- ¼ cup extra-virgin olive oil
- 3 tbs red-wine vinegar
- 2 tsp honey or agave syrup
- 2 tsp Dijon mustard
- ½ tsp ground black pepper or to taste
- ¼ tsp salt or to taste
Instructions
- Add the shallot, basil, olive oil, red-wine vinegar, honey (or agave), Dijon mustard, pepper, and salt to a blender.
- Blend until smooth and fully combined.
- Taste and adjust seasoning if needed.
- Use immediately or refrigerate until ready to serve.
Notes
- This vinaigrette is naturally dairy-free and gluten-free.
- For a creamier version: Blend in 1 tablespoon mayonnaise or Greek yogurt.
- If the basil flavour is too strong, add a little extra olive oil to mellow it.
- Store in an airtight container in the refrigerator for up to 5 days.The vinaigrette may darken slightly because of the basil, but it will still taste great.
- Shake or stir before serving.
Tried this recipe?
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