New This Month

Shallot Vinaigrette

  • Yield: Makes about 1/2 cup

Photography: DAVID M. RUSSELL

Source: Martha Stewart's Cooking School, Episode 105


  • 2 tablespoons champagne vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 small shallot, minced
  • Coarse salt
  • Freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil


  1. Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.

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