Shallot Dressing

Name: Shallot Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1/2 tsp clear honey (2.5 ml) Honey; 1 tbsp of red wine vinegar (15 ml) Red Wine Vinegar; 4 tbsp of olive oil (60 ml) Olive Oil; about 1 shallot (30 g) Shallot; about ⅛ tsp (1 g) Salt; ⅛ tsp (0.3 g) Pepper

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

DRESSING · GOAT'S CHEESE & ROCKET SALADS

In the published recipe, this is the dressing for warm goat's cheese salad. The same recipe pairs it with Tapenade, the tapenade.

Galton Blackiston's shallot dressing for goat's cheese salad.

On the jar

SHALLOT

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 3.2× recipe

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Ratio

OLIVE OIL 60 mlRED WINE VIN 15 mlDIJON 5 ml

Ingredients

Dijon Mustard1 tsp Dijon mustard (5 ml)
Honey1/2 tsp clear honey (2.5 ml)
Red Wine Vinegar1 tbsp of red wine vinegar (15 ml)
Olive Oil4 tbsp of olive oil (60 ml)
Shallotabout 1 shallot (30 g)
Saltabout ⅛ tsp (1 g)
Pepper⅛ tsp (0.3 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, DIJON.
Add by count: 3 SHALLOTS.
Season to finish: SALT (to taste), PEPPER (to taste), HONEY (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 5 stars · 1 national award

Shallot Dressing★ STARRED KITCHENOn the jar: SHALLOT
Lakefront Classic Mustard★ STARRED KITCHENOn the jar: CLASSIC
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT

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Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs (warm goat’s cheese salad)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (warm goat’s cheese salad) (published as “Shallot Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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