Easy Basil Shallot Vinaigrette Recipe

This is my toss-on-everything vinaigrette: silky olive oil, bright red wine vinegar, a whisper of lemon, sweet little shallot bite, and a big basil hug. It’s the green, glossy jar that turns a plain tomato into a situation. Five minutes, one blender (or a very enthusiastic whisk), and you’ve got about 3/4 cup of something you’ll want to drizzle over literally everything—salads, grain bowls, grilled chicken, even a rogue piece of sourdough you “accidentally” tore off.

My husband calls this “the green sauce” and swears it makes weeknight salads taste like a restaurant situation. The kids? They dip cucumbers in it like it’s a sport. I’ve poured it over lukewarm rotisserie chicken, tossed it with chickpeas, and once, borderline-chaotically, spooned it over scrambled eggs because breakfast needed saving. It’s become our house dressing—kept in a jar in the fridge, shaken aggressively by whoever gets to it first.

How to Make It

Okay, here’s the vibe: toss your vinegar, lemon, Dijon, honey, shallot, and a clove of garlic (if you like a little drama) into a blender or jar. Salt and pepper too—don’t be shy. Add a big handful of basil leaves. Blend it until the basil is flecked and the shallot isn’t chunky. Now, stream in your olive oil while the blender runs (or whisk like you’re late for something), and watch it go glossy and thick. Taste it. If it’s too sharp, add a bit more honey or a splash of water. If it’s flat, a pinch of salt is probably the fix. That’s it. You made dressing. You’re unstoppable.

✔Ingredient Notes

– Basil: Fresh, please. Pack the cup with leaves, not stems. Wet basil will mute the flavor—pat it dry.
– Shallot: The secret sweet-savory backbone. If you hate sharp onion vibes, mince it and soak in cold water 5 minutes first.
– Dijon Mustard: The glue. Helps everything emulsify and brings that tiny zing. Don’t skip unless you like broken dressing.
– Red Wine Vinegar: Tart and punchy. Champagne vinegar works for a softer vibe; white wine vinegar is the middle child.
– Lemon Juice: Brightens everything. Bottle is fine in a pinch, fresh is better.
– Honey: Balances the acid. Maple syrup works, sugar too (dissolve it well). Skip if you like extra-tangy.
– Extra-Virgin Olive Oil: Use one you like. Super peppery oils can get bossy—mellow is nice here.
– Garlic (optional): One small clove is plenty. More can bully the basil.

✔Recipe Steps

1. Rough-chop 1 small shallot (about 2 tablespoons) and peel 1 small garlic clove if using.
2. Add to a blender (or jar): 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon, 1 to 2 teaspoons honey, the shallot, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Pack in 1 cup fresh basil leaves and blend until the basil is finely chopped and the shallot bits are tiny.
4. With the blender running, slowly stream in 1/2 cup extra-virgin olive oil until glossy and emulsified. (If whisking, drizzle while whisking like you mean it.)
5. Taste and tweak: more salt for pop, more honey for balance, or a splash of water to loosen.
6. Use right away or jar it for later. Shake before every pour.

What to Serve It With

– Juicy tomatoes, fresh mozzarella, and crusty bread—Caprese but sassier.
– Grilled chicken or shrimp tossed while still warm.
– Chopped salads with cucumber, chickpeas, feta, and greens.
– Grain bowls (farro, quinoa) with roasted veggies.
– Roasted potatoes or charred broccolini—yes, on hot veg.
– Cold pasta salad—add olives and sun-dried tomatoes and call it dinner.

✔Tips & Mistakes

– If it tastes harsh: add a tiny pinch of salt before more sweet—salt wakes everything up.
– Too thick? Whisk in a tablespoon of water. It gets silkier, not watery.
– Don’t over-blend forever; heat from the blades can make olive oil taste bitter. 30–45 seconds is plenty.
– Basil turning brown? Your leaves were wet or old. Fresh, dry leaves = vibrant green.
– Dressing split? Whisk in 1/2 teaspoon more Dijon, or blend a spoonful of the broken dressing with a splash of water, then whisk in the rest.

✔Storage Tips

Jar it with a tight lid and stash in the fridge up to 5 days. Olive oil firms up when cold—let it sit on the counter 10–15 minutes, then shake like a Polaroid. Cold on salad is actually great (hi, crunch). Also acceptable: spooning it over leftover chicken at 8 a.m. with your coffee. No judgment—been there.

✔Variations and Substitutions

– No red wine vinegar: use champagne or white wine vinegar. Apple cider vinegar is tangier but works.
– No honey: maple syrup or a pinch of sugar. Or skip for extra-bright.
– Different herbs: parsley for fresh-clean, cilantro + lime for taco salad energy, dill for salmon.
– Creamy twist: blend in 2 tablespoons Greek yogurt or 1/2 ripe avocado.
– Garlicky: add another half clove—but taste first, garlic gets loud.
– Mellow oil: swap some olive oil for avocado oil if your EVOO is too peppery.
– Add-ins: 1 tablespoon grated Parmesan, a pinch of red pepper flakes, or 1 teaspoon capers for briny magic.

Frequently Asked Questions

Easy Basil Shallot Vinaigrette Recipe

Bright, herb-packed vinaigrette with fresh basil, minced shallot, and Dijon. Perfect for salads, grilled vegetables, tomatoes, or drizzling over chicken and fish.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup fresh basil leaves packed, tender leaves only
• ▢ 2 tablespoon shallot finely minced
• ▢ 1 clove garlic finely grated
• ▢ 1 tablespoon Dijon mustard
• ▢ 0.25 cup red wine vinegar
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon honey or maple syrup
• ▢ 0.75 teaspoon kosher salt plus more to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 0.75 cup extra-virgin olive oil good quality
• ▢ 1 tablespoon water optional, to thin as needed

Instructions

Preparation Steps

• Prep the aromatics: finely mince the shallot and grate the garlic.
• In a blender or a medium bowl, combine vinegar, lemon juice, Dijon, honey, salt, pepper, shallot, and garlic.
• Add the basil leaves. Blend on low or whisk vigorously while slowly streaming in the olive oil until the vinaigrette is smooth and emulsified.
• Adjust consistency with a splash of water if desired. Taste and season with a pinch more salt or pepper to preference.
• Transfer to a jar. Refrigerate for up to 7 days. Shake well before each use.

Notes

For a creamier texture, blend in 2.0 tablespoons Greek yogurt. Swap red wine vinegar with white wine vinegar for a softer tang. Delicious on tomatoes, grilled zucchini, or pasta salad.