Lavender-Shallot Vinaigrette
Bright, floral vinaigrette for salads. Easy blender recipe with lavender, shallots, lemon, and thyme. Keeps up to 1 month refrigerated.
Lavender's flavor lends well to both savory and sweet recipes. Try this dressing next time you make nicoise salad.
Submitted by: Rick kubczak from Milwaukee, Wisconsin
Yield: Roughly 1 cup
- Hydrate the shallots and lemon in vinegar, then puree and stream in oil to make a smooth emulsion.
- Use culinary-grade lavender and start small to avoid a soapy or bitter taste.
- This dressing keeps up to one month in the fridge; shake and let come to room temperature before serving.
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Preparation Instructions:
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Frequently Asked Questions
Can I use fresh shallots instead of freeze-dried?
Yes. Use one small fresh shallot finely minced (about 1 to 2 tablespoons). Add it with the vinegar and let it sit a few minutes to soften the sharp edge before pureeing. You may need to pulse longer for a smooth texture.
Should I use dried or fresh lavender and what type is safe to cook with?
Use culinary lavender, usually Lavandula angustifolia. Dried buds are easiest to control; use the recipe amount of 1 teaspoon dried. If you use fresh flowers, start with about 1 tablespoon lightly packed, finely chopped, and taste as you go.
How do I avoid a bitter or soapy lavender flavor?
Use culinary-grade lavender, not ornamental types. Measure carefully and taste before adding more. Oversteeping or using too much lavender causes bitterness. If flavor gets too strong, add more oil or a little extra sugar and acid to balance.
Can I swap the vinegar, oil, or sugar?
Yes. White balsamic can be swapped for white wine, champagne, or sherry vinegar. Olive oil can be replaced with avocado, grapeseed, or a mild vegetable oil. Honey or maple syrup can substitute for sugar; use less honey and taste to adjust.
Do I need a blender or food processor to make this dressing?
A blender gives the smoothest result, but you can make it by hand. Finely mince shallot and lemon, whisk the vinegar with sugar, mustard and seasonings, then slowly whisk in the oil to emulsify. Alternatively, put ingredients in a jar and shake vigorously.
How long will the vinaigrette keep and how should I store it?
Store in a sealed jar in the refrigerator for up to one month. Let it warm to room temperature and shake well before using so the oil and vinegar re-emulsify. Add delicate fresh herbs right before serving for best color.
How can I adjust the dressing for more or less acidity or sweetness?
Taste as you go. To raise acidity add a little more vinegar or a squeeze of lemon. To soften acidity add a pinch more sugar or a touch of honey. Small adjustments work best. Remember that flavors meld over a few hours.
Can I make this vinaigrette ahead for a party?
Yes. The flavors often improve after a few hours. You can make it several days ahead and refrigerate. For best texture and appearance, add fresh herbs just before serving and give the jar a good shake.
Can I use fresh shallots instead of freeze-dried?
Yes. Use one small fresh shallot finely minced (about 1 to 2 tablespoons). Add it with the vinegar and let it sit a few minutes to soften the sharp edge before pureeing. You may need to pulse longer for a smooth texture.
Should I use dried or fresh lavender and what type is safe to cook with?
Use culinary lavender, usually Lavandula angustifolia. Dried buds are easiest to control; use the recipe amount of 1 teaspoon dried. If you use fresh flowers, start with about 1 tablespoon lightly packed, finely chopped, and taste as you go.
How do I avoid a bitter or soapy lavender flavor?
Use culinary-grade lavender, not ornamental types. Measure carefully and taste before adding more. Oversteeping or using too much lavender causes bitterness. If flavor gets too strong, add more oil or a little extra sugar and acid to balance.
Can I swap the vinegar, oil, or sugar?
Yes. White balsamic can be swapped for white wine, champagne, or sherry vinegar. Olive oil can be replaced with avocado, grapeseed, or a mild vegetable oil. Honey or maple syrup can substitute for sugar; use less honey and taste to adjust.
Do I need a blender or food processor to make this dressing?
A blender gives the smoothest result, but you can make it by hand. Finely mince shallot and lemon, whisk the vinegar with sugar, mustard and seasonings, then slowly whisk in the oil to emulsify. Alternatively, put ingredients in a jar and shake vigorously.
How long will the vinaigrette keep and how should I store it?
Store in a sealed jar in the refrigerator for up to one month. Let it warm to room temperature and shake well before using so the oil and vinegar re-emulsify. Add delicate fresh herbs right before serving for best color.
How can I adjust the dressing for more or less acidity or sweetness?
Taste as you go. To raise acidity add a little more vinegar or a squeeze of lemon. To soften acidity add a pinch more sugar or a touch of honey. Small adjustments work best. Remember that flavors meld over a few hours.
Can I make this vinaigrette ahead for a party?
Yes. The flavors often improve after a few hours. You can make it several days ahead and refrigerate. For best texture and appearance, add fresh herbs just before serving and give the jar a good shake.
Hi Sunny,
You can simply use fresh shallots or red onion instead of freeze dried shallots.
What to use if don’t have freeze dried shallots?
Sounds great 👍 will be trying the vinaigrette for the next salad I have.