Roasted Shallot Vinaigrette



Serving size

about 1/4 cup (2 Tablespoons)
45 Minutes
60 minutes

This recipe can be multiplied and keeps well for 4-5 days.

Roasted Shallot Vinaigrette


8 ounces Shallots, raw (peeled and left whole)
4 tsp. Olive oil (divided)
1/8 tsp., ground Dried tarragon
1/4 cup No salt added vegetable stock
1 Tbsp. White wine vinegar
1/4 tsp. Salt


Preheat the oven to 325°F.

Place the peeled shallots in a small sauce pan with 1 teaspoon of the olive oil.

Cover and place in the oven. Roast for 30 minutes.

Remove and place in a blender with the remaining 3 teaspoons olive oil, tarragon, vegetable stock, vinegar and salt.

Puree until smooth.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

One of my favorite restaurants serves Indian food. They have the best sauces in the world and the chef uses roasted onions to make his sauces. This technique works well for the foundation of this dressing. You can add a lot of flavors to this using the roasted shallot as the base – tomato paste, sun dried tomato paste, mustard, chipotle paste….

The longer you roast the shallots the more depth of flavor they will have. If you want a soft, light dressing then don’t let them caramelize too much. If you want an intense, sweet flavor with a lot of umami, roast them until they’re caramel brown.

"After a good dinner, one can forgive anybody, even one's own relations."

Oscar Wilde