Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006


Recipe Summary

5 mins


Ingredient Checklist


Instructions Checklist
  • Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.



Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts

51 calories; protein 0.1g; carbohydrates 0.9g; exchange other carbs; dietary fiberg; sugars 0.1g; fat 5.3g 8% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 0.2IU; vitamin c 0.2mg; folatemcg; calcium 0.2mg; ironmg; magnesium 0.1mg; potassium 4.1mg; sodium 181.9mg 7% DV; thiaminmg.

Reviews (6)

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6 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
should not be published I knew this was a bust when it called for 1:1 oil:vinegar. the most clueless chef nows the basic ratio is 3:1 and a whole shallot? its a dressing not soup. this is a prime example of ill advised information that gets distributed on the internet. eating well? more like eating the grossest dressing ever. this site has no credibility after reading this. Pros: nothing Cons: everything! Read More
Rating: 4 stars
quarter and roast shallot in oven before blending will add a nice caramel onion flavor and lessen the bite some greener shallots have. Read More
Rating: 4 stars
I didn't use a blender and this turned out deliciously! Loved the flavor! Read More
Rating: 4 stars
yum Read More
Rating: 4 stars
Horrible dressing... WAY too much shallot... you should probably only use 1/4 of the shallot. After a lot of hard work salad is ruined:( Read More
Rating: 4 stars
This is the best dressing ever! It tastes as though you ordered the salad from a gourmet restaurant. We have become addicted to this dressing and make it every week. Read More