Making your own vinaigrette is easy and delicious! In this recipe shallots are the shining star because they bring a small amount of bite due to their onion-like flavor and texture to the dressing. What’s special about this vinaigrette is that it’s well-rounded with a pop of brightness from the coriander seeds and it has a great mouthfeel. 

Most classic vinaigrettes are a 1:3 ratio of 1 part vinegar to 3 parts oil. However, this recipe is much closer to a 1:1 ratio because I personally enjoy tasting more acid and brightness from the vinegar. I still maintain having a little bit more oil than vinegar because it coats your mouth better and still clings to salad greens and other dishes very well without being too runny. 

Ingredients like honey bring in the sweetness factor and dijon mustard helps with emulsification i.e. bringing together the oil and vinegar into a uniform suspension. 

This vinaigrette is perfect to use in many ways! Of course, it’s great on fresh salad greens and it can be a flavorful dressing for roasted potatoes. It’s also a great sauce to put on top of pan-seared white fish like delicate barramundi fillets. 

The possibilities for how you can use this vinaigrette are endless and I look forward to hearing about all of the dishes you decide to make with it! On this special Mother’s Day, I hope you can make this vinaigrette and a nice salad for your dear Mom or you can both be on Facetime/Zoom and make it together virtually! 

Take care and see you next week! ;)

 Shallot and Honey Vinaigrette with Coriander Seeds

Makes 1/2 Cup

Ingredients

• ⅓ cup extra virgin olive oil

• ¼ cup red wine vinegar

• 1 Tbsp minced shallots 

• 1 Tbsp honey

• ½ tsp fresh lemon juice

• ½ tsp dijon mustard

• ½ tsp fine sea salt

• ¼ tsp freshly cracked black pepper

• ⅛ tsp fresh coarse ground coriander seeds
  

Directions

1. In a medium-sized mixing bowl, add all of the ingredients and whisk thoroughly for 30 seconds or until fully mixed.

2. Serve on your favorite green salad, roasted vegetables, a topping on baked fish, or use as a marinade.

3. Enjoy! 
   

Notes

• It is natural for the vinaigrette to separate over time so mix it well by whisking or shake it up thoroughly in a closed container.

• You can store the vinaigrette in a glass jar or food-safe plastic container in the refrigerator for up to 2 days. 

• If you don’t have access to shallots, you can substitute it with a half tbsp of minced red onion. 

Recipe, Photography & Styling by A Certain Aesthetic