French Tarragon and Shallot Vinaigrette

Name: French Tarragon and Shallot Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 2 tablespoons white wine vinegar; 1 tablespoon minced shallot; t tablespoon finely chopped fresh tarragon; 1 teaspoon whole grain mustard; 6 tablespoons extra virgin olive oil; sea salt and freshly ground pepper

Linda Schneider

Linda Schneider is the blogger behind Wild Greens and Sardines,…

Make every salad a special occasion with this French tarragon and shallot vinaigrette. Fresh, flavorful, and just a whisk away.

A perfect blend of fragrant tarragon and sharp, subtly sweet shallots, this vinaigrette brings a burst of herby freshness to any salad.

This vinaigrette is awesome for two reasons – first, because of how easy it is to make, and secondly for its ability to elevate even the most basic greens to a chic culinary experience. The aromatic tarragon, a staple in French cooking (and hopefully yours soon), pairs wonderfully with the mellow bite of shallots, creating a balance that is both refreshing, elegant and deeply flavorful.

Ideal for a light lunch salad or as an accompaniment to a dinner spread, this vinaigrette is a versatile weapon in your culinary arsenal. Drizzle over crisp lettuce, tender baby spinach, or a medley of roasted vegetables – and enjoy the oohs and aahs around your table.

Steak Salad with Chimichurri

Step by Step Guide to Making French Tarragon and Shallot Vinaigrette

Mix Vinegar, Shallot, and Tarragon: In a small bowl, combine white wine vinegar, minced shallot, and finely chopped fresh tarragon. Let the mixture sit for about 5 minutes. This allows the vinegar to slightly soften the shallot and infuse with the tarragon.
Add Mustard: Stir in a teaspoon of whole grain mustard. This adds a subtle spice and helps in emulsifying the dressing.
Emulsify with Olive Oil: Slowly pour in the extra virgin olive oil in a steady, thin stream while continuously whisking. This process will help to emulsify the dressing, giving it a thicker, more cohesive consistency.
Season: Season your vinaigrette with sea salt and freshly ground pepper to taste. Adjust according to your preference.
Serve or Store: Use immediately or store in an airtight container in the refrigerator. Shake well before using if stored.

Recipe Notes:

Fresh tarragon is preferred for its vibrant flavor, but dried tarragon can be used in a pinch.
For a smoother dressing, you can finely chop or even blend the shallot for a more integrated flavor.
Adjust the mustard to your liking, adding more for a stronger flavor if desired.