A French-style vinaigrette that starts by frying shallots until tender, then blending them with Dijon mustard, sherry vinegar, and olive oil into a creamy, emulsified dressing. The caramelized shallots give this dressing depth and richness beyond standard vinaigrettes.
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Preheat your oven to 375°F (190°C).
Peel the shallots, trim the ends, and cut any larger ones in half.
Heat 1/2 cup of neutral oil (or bacon fat) in an oven-safe skillet over medium heat.
Add the shallots to the hot oil and transfer the skillet to the preheated oven.
Roast the shallots until they are tender and well-browned.
In a blender, combine the Dijon mustard, cooked shallots, and sherry vinegar.
Blend on high until the shallot mixture is completely smooth.
With the blender running on low, slowly stream in the extra virgin olive oil to emulsify.
Continue streaming in the reserved oil that the shallots were cooked in.
Season with salt and black pepper to taste, and give it a final blend to combine.
Store in an airtight container in the refrigerator for up to one week. Shake or whisk well before each use, as the emulsion may separate.
Blender or food processor · Small saucepan or skillet for frying shallots
Yes. Store in an airtight container in the refrigerator for up to one week. Shake or whisk before serving, as the emulsion may separate slightly.
Sherry vinegar is sweeter and more mellow; red wine vinegar is sharper and more acidic. Use red wine vinegar for a brighter, tangier dressing.
Yes. Bacon fat adds smoky, savory depth. Substitute it for the neutral oil at a 1:1 ratio for a richer dressing.
Fry until they're golden brown and very tender, about 8–10 minutes. They should break apart easily when pressed with a spoon.
Mustard is an emulsifier that helps bind the vinegar and oil. Omitting it may result in a less stable, separated dressing.
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