No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Caramelized Shallot Vinaigrette

  • Yield: Makes 1/2 cup
Caramelized Shallot Vinaigrette

Source: Martha Stewart Living, April 1999


  • 1/2 tablespoon unsalted butter
  • 3 shallots, minced
  • 2 teaspoons sugar
  • Salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 1/4 cup extra-virgin olive oil


  1. Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.

  2. In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.

Reviews (1)

  • bsmithbrown 22 Mar, 2010

    This is delicious, but many (most?) don't consider mustard as kosher for Passover.

Related Topics