Become a Vinaigrette Master

You’ll never buy a bottle of salad dressing again.

It’s easy to take olive oil, our number one pantry must-have, for granted. That’s why this month we are honoring olive oil, partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring olive oil.

Vinaigrettes are the backbone of so many quick, last-minute meals at home. They add depth to everything from greens and grain salads to roasted potatoes or hard boiled eggs. And while it’s often easy to grab a bottle from your grocer, homemade vinaigrettes put you in control over everything from the flavors to the sugar and salt content — no chemicals required. Plus, they are super easy to make. All it takes is a basic understanding of ratios, knowing your own taste and a little bit of shaking power (or a penchant for whisking), and you’ve got a great homemade dressing.

Olive oil (particularly extra virgin) is the perfect foundation for most vinaigrettes. For a basic dressing, simply use 1 part vinegar to 3 parts oil, and add in your salt, pepper, herbs and spices to taste. Like your dressings more assertive? Try a 1:2 vinegar-to-oil ratio. For more viscosity, consider also adding certain cheeses or creams. While this recipe uses a touch of crème fraiche, a bit of mashed gorgonzola cheese adds a lovely richness to vinaigrettes as well. You could even give this vinaigrette a more Mexican spin by using a charred red onion and sub in cilantro for the green herbs as a dressing for taco salad or to stir into some beans and rice.

Live.Love.Lux tip: Roast shallots evenly with Perfect Taste Convection technology in your Electrolux Oven that circulates consistent heat for even results.

Roasted Shallot Vinaigrette

"This recipe will yield enough dressing for two salads — it doubles easily if you’d like to have more on hand for the rest of the week. I use small Mason or Weck jars for storage." -Sara



1 shallot

1 teaspoon Dijon mustard

2 tablespoon flat-leaf parsley

1 tablespoon fresh thyme leaves

2 tablespoon fresh lemon juice

2 tablespoon white wine vinegar

1 teaspoon creme fraiche

Heaping 1/4 tsp. sea salt and pepper, to taste

1/3 cup extra virgin olive oil


To roast the shallot, preheat the oven to 400°F. Rub the outside of the shallot (skin-on) with olive oil and wrap it loosely with foil. Place in the oven and roast for 20 minutes until soft. Let it cool and peel away the skin and coarse ends.

Into a blender or food processor, combine the shallot, parsley, thyme, lemon juice, vinegar, creme fraiche and salt and pepper and blend until the shallot is mostly smooth. Drizzle in the olive oil and blend until mixed. Season to taste.

Keep the dressing in a sealed container in the fridge for up to a week.

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