Lakeshore Shallot & Herb Vinaigrette
Make a zesty shallot and herb vinaigrette with Lakeshore seasoning. Quick whisk or jar method, vegan swaps, storage and serving tips.
We love to add this easy vinaigrette to our favorite salads.
- Whisk vinegar, mustard, honey, Lakeshore Shallot & Herb, salt, and pepper, then slowly add olive oil until emulsified.
- Let the dressing rest 5–10 minutes for the dried shallots and herbs to rehydrate. Shake or whisk before serving.
- Store refrigerated up to 1 week; swap honey for maple or agave for a vegan version and adjust oil to acid ratio to taste.
Spices
Featured in this Recipe
Preparation Instructions:
In a small bowl or jar, whisk together the vinegar, Dijon mustard, honey, Lakeshore Shallot & Herb, salt, and pepper.
Slowly drizzle in the olive oil while whisking continuously until emulsified.
Taste and adjust seasoning if needed.
Let the dressing sit for 5–10 minutes to allow the shallots and herbs to hydrate and blend with the flavors.
Shake or whisk again before using.
thespicehouse.com
Frequently Asked Questions
How do I get the dressing to emulsify and stay combined?
Start by whisking the vinegar, mustard, honey, seasoning, salt, and pepper. Add the oil very slowly in a thin stream while whisking constantly. Alternatively, put everything in a jar and shake vigorously or use a blender or immersion blender for a more stable emulsion.
Can I use a fresh shallot instead of Lakeshore Shallot & Herb seasoning?
Yes. Use one small shallot finely minced and reduce or omit any extra onion powder. Fresh shallot will give a sharper bite, so taste and adjust the seasoning and salt.
What can I use instead of honey to make this vegan?
Substitute an equal amount of maple syrup or agave nectar. Both add sweetness and help the emulsion, though the flavor will be slightly different from honey.
How long will this vinaigrette keep in the fridge?
Stored in a sealed container, it will keep 5 to 7 days. If you add fresh shallot or garlic, use within 3 days. Always smell and taste before using; discard if it smells off.
Can I use this vinaigrette as a marinade?
Yes for vegetables, chicken, or firm fish. Marinate vegetables or firm proteins for 30 minutes to 2 hours. For delicate fish or shellfish, limit marinating to 15 to 30 minutes to avoid texture changes.
How can I adjust the tanginess or richness?
This recipe is a 2:1 oil to acid ratio, giving a tangier dressing. For a milder dressing, increase oil to a 3:1 ratio or add a touch more honey. To boost tang, add more vinegar or a squeeze of lemon.
How many servings and how many calories per serving?
The recipe makes about 6 to 7 tablespoons of dressing. With 1/4 cup olive oil as the main calorie source, expect roughly 75 calories per tablespoon. Exact numbers depend on your ingredients.
What salads or dishes go best with this vinaigrette?
It pairs well with mixed greens, arugula, grain bowls, roasted vegetables, simple tomato salads, and as a drizzle for grilled chicken or fish. It also makes a bright sandwich spread.
How do I get the dressing to emulsify and stay combined?
Start by whisking the vinegar, mustard, honey, seasoning, salt, and pepper. Add the oil very slowly in a thin stream while whisking constantly. Alternatively, put everything in a jar and shake vigorously or use a blender or immersion blender for a more stable emulsion.
Can I use a fresh shallot instead of Lakeshore Shallot & Herb seasoning?
Yes. Use one small shallot finely minced and reduce or omit any extra onion powder. Fresh shallot will give a sharper bite, so taste and adjust the seasoning and salt.
What can I use instead of honey to make this vegan?
Substitute an equal amount of maple syrup or agave nectar. Both add sweetness and help the emulsion, though the flavor will be slightly different from honey.
How long will this vinaigrette keep in the fridge?
Stored in a sealed container, it will keep 5 to 7 days. If you add fresh shallot or garlic, use within 3 days. Always smell and taste before using; discard if it smells off.
Can I use this vinaigrette as a marinade?
Yes for vegetables, chicken, or firm fish. Marinate vegetables or firm proteins for 30 minutes to 2 hours. For delicate fish or shellfish, limit marinating to 15 to 30 minutes to avoid texture changes.
How can I adjust the tanginess or richness?
This recipe is a 2:1 oil to acid ratio, giving a tangier dressing. For a milder dressing, increase oil to a 3:1 ratio or add a touch more honey. To boost tang, add more vinegar or a squeeze of lemon.
How many servings and how many calories per serving?
The recipe makes about 6 to 7 tablespoons of dressing. With 1/4 cup olive oil as the main calorie source, expect roughly 75 calories per tablespoon. Exact numbers depend on your ingredients.
What salads or dishes go best with this vinaigrette?
It pairs well with mixed greens, arugula, grain bowls, roasted vegetables, simple tomato salads, and as a drizzle for grilled chicken or fish. It also makes a bright sandwich spread.
Comments