This Shallot Dijon Vinaigrette is made with simple ingredients for a paleo recipe that is perfect for salads, marinades, and more! Make a big batch to store in your fridge to add instant flavor to any meal. 

This Shallot Dijon Vinaigrette recipe was inspired by a need to add flavor to our family’s salads without the added sugar and foreign ingredients found in so many store bought dressings. I don’t know about you, but I don’t love the ingredients I find in so many dressings and sauces. So, in an effort to make dinner time even tastier, I created this Shallot Dijon Vinaigrette recipe. Luckily, it turned out even better than expected! 

It’s perfect to serve over this Easy-Peasy House Salad or with my favorite steakhouse-inspired Mixed Greens Salad with Dijon Vinaigrette and Gruyere. It even works well as a dip for veggies or a marinade for chicken and fish! Made with simple, healthy ingredients, it’s a dressing you can feel good about giving your family. 

For this reason, I like to keep a big batch on hand for quick meals. Paleo and easily made Whole30, it’s a condiment my whole family loves. Easily stored in the fridge, this recipe is sure to become a staple in your household as well so you can say goodbye to the bottled varieties in your store and hello to fresh homemade salad dressing! I promise you won’t regret making the switch. 

Shallot Dijon Vinaigrette Pin

Ingredients Needed for Shallot Dijon Vinaigrette

This recipe is made with 7 easy ingredients commonly found in nearly any grocery store including: 

  • Shallot – Shallots add tons of flavor and are the perfect tangy complement to the sweetness of the coconut sugar

  • White Wine Vinegar – If you don’t have white wine vinegar on hand, you could use lemon juice instead.

  • Dijon Mustard – Feel free to swap the Dijon Mustard out for spicy brown mustard, honey mustard, Worcestershire sauce, or horseradish sauce

  • Extra Virgin Olive Oil – If you don’t have extra virgin olive oil on hand, you can use avocado oil or canola oil instead. Just be aware that the taste of this dressing may be a bit altered.

  • Salt & Pepper – Season according to your taste and preferences.

  • Coconut Sugar – If you’re following a Whole30 diet, omit the coconut sugar to stay in compliance. 

What is a Shallot? 

Often confused with onions, shallots are a member of the allium family. This means while they are not the same, they are closely related to both onions and garlic. Shallots have a distinct flavor and are often used to flavor a wide variety of dishes. 

Chances are you’ve passed by shallots in you local grocery store whether or not you knew it. Small and bulbous, they’re most commonly located near the onions and garlic in the produce section. They are fairly small in size and have a coppery-pink paper-like covering similar to onions. 

There are 3 types of shallots commonly found including the French gray shallot, Jersey shallot, and Echalion shallot. French and Jersey shallots are very similar. Jersey shallots are most common in American stores and have a more pink color but are just as tasty. Meanwhile, Echalion shallots, also known as Banana shallots, are a cross between onions and shallots. They are about the size of an onion but contain the slightly milder flavor of a shallot. No matter what variety you choose, they’re all great for cooking and can truly elevate a meal to the next level in terms of flavor. 

Whole30 Salad Dressing

How to Make this Shallot Dijon Vinaigrette Recipe

To make this Shallot Dijon Vinaigrette, first grate the shallot. Then, whisk together the shallot, white wine vinegar, and Dijon mustard until well combined. Next, slowly drizzle in the olive oil whisking simultaneously so that the dressing begins to emulsify. Once fully emulsified, add in the salt and pepper to taste. Stir to combine, and enjoy! 

*Pro-Tip: Use a measuring cup for easing pouring when adding the olive oil into the dressing mixture.  

Meal Prep and Storage

Not only is this dressing super quick and easy to make, it can also be prepped ahead of time and stored in your fridge! Add it to your meal prep rotation so you no longer have an excuse not to eat your greens. When stored in an airtight container, this Shallot Dijon Vinaigrette can last up to 2 weeks in your fridge. For the best results, be sure to give it a good shake before use as the oil will separate from the rest of the ingredients when left untouched. Then, drizzle it over all your favorite meals!  

What to Serve with Shallot Dijon Vinaigrette

As mentioned, this Shallot Dijon Vinaigrette recipe makes for an incredible salad dressing. It is also great in quinoa salads or even with broccoli salads. 

However, it is also a wonderful marinade for chicken, shrimp, and fish. To use it as a marinade, coat your preferred protein source with the vinaigrette, and place it in a Ziploc bag or covered bowl in the fridge for at least 30 minutes or overnight. Then, cook as normal for an incredibly delicious meal your whole family will love! 

Even more ways to serve this Shallot Dijon Vinaigrette include:

  • As a veggie dip

  • On sandwiches

  • Drizzled over grilled veggies

  • Brushed on bread before grilling

Recipes really can’t get much easier than this Shallot Dijon Vinaigrette. However, if you do have any questions or just want to say hi, leave me a comment below, and I will be sure to get back to you as quickly as possible! 

Of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week! 

In the meantime, enjoy!


Shallot Dijon Vinaigrette

Prep Time: 2 minutes
Cook Time: 1 minute
Keyword: keto, paleo, whole30


  • 2 T grated shallot
  • 2 T white wine vinegar
  • 2 t Dijon mustard
  • 6 T EVOO
  • ¼ t salt plus more to taste
  • 1/8 t pepper plus more to taste
  • Large pinch of coconut sugar omit if Whole30


  • Whisk together the grated shallot, white wine vinegar, and Dijon mustard.
  • Then, slowly drizzle in the olive oil (I like to put it in a measuring cup, so it’s easier to pour), whisking simultaneously, so you can begin to emulsify the dressing.
  • Add the salt and pepper, and more to taste, if desired.

P.S. This page may contain affiliate links. Of course, you’re not obligated to use them, but I appreciate the love if you do!