Creamy Shallot Salad Dressing

Photo by Brussels Sprouts for Breakfast
Author Notes

I keep this one in my fridge all the time for delicious, quick weeknight salads. —Brussels Sprouts for Breakfast

  • Prep time 15 minutes
  • Makes 10-12 servings
  • 3/4 cup olive oil
  • 1/2 cup champagne vinegar
  • 1 lemon (juice)
  • 1 small shallot (peeled and halved)
  • 2 cloves garlic
  • 2 tablespoons course Dijon mustard
  • 1 teaspoon Worcestershire
  • 1 teaspoon salt
In This Recipe
  1. Pulse all ingredients together in a blender or food processor until very smooth, about 2 minutes. Transfer to a resealable container and store in the fridge.

See Reviews

See what other Food52ers are saying.

  • Megan
  • zoemetro uk
    zoemetro uk
  • Lisa Shetler
    Lisa Shetler