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Le Chaudron recipe
Vinaigrette à l'échalote
Shallot vinaigrette
⏱ 10 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 ml (⅔ cup)extra-virgin olive oil
50 ml (3½ tbsp)white wine vinegar
3shallots, finely chopped
2 tbspDijon mustard
1 tspacacia honey
1 pinchfleur de sel (flaky sea salt)
- 150 ml (⅔ cup) extra-virgin olive oil
- 50 ml (3½ tbsp) white wine vinegar
- 3 shallots, finely chopped
- 2 tbsp Dijon mustard
- 1 tsp acacia honey
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mince the shallots very finely with a sharp knife.
- Soak the shallots in the white wine vinegar for 15 minutes to mellow them.
- Add the Dijon mustard and honey and whisk until the honey dissolves.
- Drizzle in the extra-virgin olive oil, whisking hard to emulsify.
- Season with salt and plenty of pepper, then taste and adjust.
- Transfer to a sterilized jar and shake well before each use.
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