Best 12 Shallot Soy Vinaigrette Recipes
## Discover the Exquisite Flavors of Shallot Soy Vinaigrette: A Culinary Journey Through Asian-Inspired Dressings
Embark on a tantalizing culinary adventure with our collection of shallot soy vinaigrette recipes, a symphony of flavors that blend the essence of East and West. These versatile dressings, crafted with the perfect balance of sweet, savory, and tangy notes, will elevate your salads, grilled meats, and even roasted vegetables to new heights of deliciousness. From the classic Shallot Soy Vinaigrette, a harmonious blend of shallots, soy sauce, rice vinegar, and toasted sesame oil, to the zesty Orange Shallot Vinaigrette, infused with the vibrant flavors of orange zest and juice, our recipes offer a delightful array of options to suit every palate. Prepare to be captivated by the umami-rich Miso Shallot Vinaigrette, where white miso paste adds a depth of flavor and complexity, or indulge in the aromatic Herb Shallot Vinaigrette, brimming with the freshness of basil, thyme, and chives. With these delectable shallot soy vinaigrettes, your culinary creations will become masterpieces of taste and elegance.
SHALLOT VINAIGRETTE
Provided by Marcela Valladolid
Categories condiment
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the olive oil, vinegar, agave, mustard and shallots in a bowl and whisk until combined. Add salt and pepper to taste. Toss your favorite greens with this vinaigrette and enjoy!
SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
SHALLOT VINAIGRETTE
Homemade salad dressing is a great way to make a salad feel more special. This shallot vinaigrette elevates the simplest of greens with bursts of tangy flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.
SHALLOT-SOY VINAIGRETTE
From Ming Tsai's Simply Ming. If you cannot find Chinese Black Vinegar, use Balsamic. This works beautifully on everyday tossed greens and other impromptu salad combinations or as a marinade for poultry, meat, and fish.
Provided by AmandaInOz
Categories Salad Dressings
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
- With the machine running, slowly drizzle in the oil until an emulsion is formed.
- Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
- Use or store. Lasts 2 weeks, refrigerated.
MUSTARD-SHALLOT VINAIGRETTE
Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
Provided by Julia Moskin
Categories easy, lunch, quick, snack, salads and dressings, main course, side dish
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
- Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
SOY GINGER VINAIGRETTE
Perfect for Asian themed salads, and reminiscent of those found in japanese steakhouses, this one was found in the Fall '09 Simply Homemade flyer.
Provided by Katzen
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar. Cover and shake until well combined.
- Store in refrigerator for up to one week.
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
- With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
SHALLOT VINAIGRETTE
Make and share this Shallot Vinaigrette recipe from Food.com.
Provided by Liwl7755
Categories Salad Dressings
Time 8m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients in a blender or food processor and blend until smooth.
- Chill and serve over salad.
Nutrition Facts : Calories 28, Fat 2.7, SaturatedFat 0.2, Sodium 11.6, Carbohydrate 1, Sugar 0.9
EASY SHALLOT VINAIGRETTE
This vinaigrette is easy to make, has hardly any salt, and lasts about 1 week in the refrigerator. The recipe makes enough for about 4 salads.
Provided by barbara
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 11.9 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 134.5 mg, Sugar 8.9 g
EASY SHALLOT VINAIGRETTE
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
SESAME-SOY VINAIGRETTE
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Whisk together sesame oil, sugar, soy sauce, lime juice, and safflower oil. Season with salt and pepper. If desired, add chile.
SOY VINAIGRETTE
I was introduced to this recipe when I was a little girl. Our neighbor used to make it and we would drink it by the capful! (I also ate whole lemons and limes) If you enjoy pungent flavors, drizzle this over a green salad and it should hit the spot. Amounts are approximate, so adjust to your palate.
Provided by Marla Swoffer
Categories Salad Dressings
Time 3m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredient in a jar or cruet.
- (it's important to shake it well before each pour).
Tips:
- Choose Fresh Ingredients: Use fresh shallots, herbs, and lemon juice for the best flavor.
- Balance the Flavors: Adjust the amount of honey and Dijon mustard to suit your taste preferences. You can also add a pinch of salt and pepper for extra seasoning.
- Use a Good Quality Olive Oil: A high-quality olive oil will make a big difference in the taste of the vinaigrette.
- Let the Vinaigrette Rest: Allow the vinaigrette to rest for at least 15 minutes before using to allow the flavors to meld.
- Store Properly: Keep the vinaigrette in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Shallot soy vinaigrette is a versatile and delicious dressing that can be used on a variety of salads, vegetables, and proteins. It is easy to make and can be customized to your taste preferences. With its sweet, tangy, and slightly savory flavor, this vinaigrette is sure to become a staple in your kitchen.
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