The only vinaigrette I make anymore
by Madison · Pittsburgh, PA
I stopped buying dressing in 2023. This takes ninety seconds in the jar you'll store it in.
- Total time5 minutes
- ServesAbout 3/4 cup
- PostedJune 21, 2026
Ingredients
- 1 small shallot, minced
- 3 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp anchovy paste (optional, not really)
- 1/2 cup olive oil
- Salt and a lot of black pepper
Method
- Put the shallot and vinegar in a jar and leave it for 10 minutes. The vinegar takes the raw bite out of the shallot, which is the difference between homemade dressing and good homemade dressing.
- Add the mustard, honey, anchovy paste, a big pinch of salt, and pepper. Screw the lid on and shake until it looks like one thing.
- Add the oil, seal, and shake hard for 20 seconds.
- Taste on an actual leaf, not a spoon — dressing tastes sharper alone than it does on a salad. Adjust with salt first, oil second.