House Dressing
Updated June 30, 2025
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large shallot, very finely diced
- 2tablespoons plus 1 teaspoon aged sherry vinegar, plus more as needed
- 1tablespoon warm water
- 1cup extra-virgin olive oil
- 1½ teaspoons honey
- 1½ teaspoons Dijon mustard
- 1½ teaspoons whole-grain mustard
- 2thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon)
- 1garlic clove, finely grated
- 1teaspoon kosher salt, plus more as needed
- ½teaspoon freshly ground black pepper
Nutritional analysis per serving (12 servings)
169 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add vinegar and warm water, and let the shallot mixture sit for 2 minutes
- Step 2
Whisk in oil, honey, both mustards, thyme, garlic, salt and pepper. Taste and adjust the salt and vinegar as needed.
- Step 3
Cover and refrigerate remaining dressing for up to 1 week.
- To make a crunchy and refreshing green salad, toss Little Gem lettuce (or your favorite variety of baby lettuce), thinly shaved fennel, tender dill fronds, whole cilantro and parsley leaves, 1-inch pieces of chives and dressing. Season with salt and freshly ground black pepper. Delicately mound onto a serving platter and serve immediately.
Private Notes
Comments
Rinsing and a brief soak of alliums will minimize any sharpness (which even shallots often have) and mellow out the taste. Do try it once and it won't be the last time you do it.
I use an old Good Seasons cruet to make an almost identical dressing. The markings on the cruet for vinegar, water, and oil are perfect and it provides a great way to store the dressing. I add the add-ins (honey, herbs, mustard) after the basic vinaigrette. Luckily, I think you can still buy the cruets.
@GardenGazer I wish I still had one of those cruets! Memories of cooking at home as a child.
Nice dressing, but priority at my house is getting salad into dinner most every day, so having some decent bottled dressings on hand is a big part of making that work, with life being as busy as it is.
Awhile back, I would do quick/simple vinaigrettes, but mostly did store-bought dressing (until NYT); now will never go back to store-bought. Samin’s recipe’s spoil you, relatively easy but you can make more and keep in fridge; phenomenal taste sensation on salads/veggies; and saves so much more money than those inflated prices for store-bought lacking in taste. Her recommendation for an emulsion blender is a must and handy for many other uses, ie., pasta sauce.
I served a salad alongside Alison Romans baked ziti, and homemade focaccia. My dinner guests loved everything, but they couldn't stop talking about this salad dressing. So so good. I used one of those "blender bottles" with the wire whisk ball inside (for mixing protein shakes) and it worked so well to emulsify the dressing and was easy to pour from as well. Will be making this often.