House Dressing
Updated July 1, 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.
I made this, and it was so bitter that I ended up throwing out the whole batch. I’m sure it’s not the recipe, since it had such great reviews. So it must have been my ingredients. I suspect it was the olive oil, which had an expiration date of June 2025. Any other thoughts? I’m going to try again with a new bottle of oil.
This literally tastes like nothing. Seriously. Do not waste your time. Flavor muted totally by excessive oil
A couple of things that I have learned from Ottolenghi's recipes are to roast anything which takes a while to brown all at the same time on a baking sheet. Broccoli and probably onions and garlic can be done in one take. Toss with olive oil and roast without turning at 425 for a few minutes. Potatoes can be cut in a few chunks as no potato on earth will not be cooked in 25 minutes, which is the total cooking time for these potatoes.