Shallot Dijon Vinaigrette

Shallot Dijon Vinaigrette


  • 2 tbsp finely minced shallot
  • 1 clove garlic, minced
  • 2 tbsp sherry vinegar (red wine vinegar, white wine vinegar or apple cider)
  • 1 tbsp fresh lemon juice
  • 1 tbsp Smak Dab White Wine Herb Mustard  
  • ½ cup olive oil 
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper


  1. In small bowl, whisk together shallot, garlic, vinegar, lemon juice and Dijon mustard. Slowly whisk in olive oil in a steady stream. Season with salt and pepper.

Chef Tip: Refrigerate for up to 1 week. Bring to room temperature before using to allow the oil to melt.