Roasted Shallot and Herb Vinaigrette

Roasted Shallot and Herb Vinaigrette

Rochelle Billow
Course sauce
Servings 1.5 cups (generously)


  • 2 shallots
  • 1 teaspoon olive oil
  • 1 cup basil leaves loosely packed
  • ½ cup mint leaves loosely packed
  • ¼ cup tarragon leaves loosely packed
  • ¼ cup champagne or white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¾ cup extra virgin olive oil
  • 2 tablespoons crème fraîche
  • salt
  • pepper


  • Preheat the oven to 375º. Rub the shallots, in their skin, all over with the teaspoon of olive oil. Place in a small ovenproof skillet and roast, turning occasionally, until soft and tender—about 35 minutes.
  • Remove from the oven and let sit until cool enough to handle. Once cool, pop the shallot out of its skin and slice off the root end. Set aside.
  • In the bowl of a food processor, add the cooked shallots, herbs, vinegar and mustard. Give the mixture a few whirrs until combined completely, scraping down the bowl with a spatula as needed.
  • With the food processor running, add in the extra virgin olive oil in a slow stream until the mixture is emulsified. Transfer the vinaigrette to a mixing bowl and use a spatula to gently fold in the crème fraîche.
  • Season to taste with salt and pepper and serve with salads, grilled meat, or as a spread for fresh breads.


This recipe originally appeared in our Summer 2013 issue.
Keyword herbs, roasted, Shallot, vinaigrette

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