French · sauce

Classic Shallot and Dijon Vinaigrette

Classic Shallot and Dijon Vinaigrette — from Martha Stewart's cooking video Watch how it’s made · 4:27

Video by Martha Stewart on YouTube · Open on YouTube

5 minMakes 5 × 2 tbsp150 kcal a portion
  • Keto (0.9 g net carbs a serve)
  • Vegan
  • Gluten-free ingredients
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Mostly olive oil, so the fat is largely monounsaturated, with no added sugar and under 1 g of net carbs a portion.

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Ingredients 6

Method

Tap a time to watch that step in the video.

  1. Put the champagne vinegar in the salad bowl you will serve from and stir in the salt until it dissolves. 1:08
  2. Whisk in the Dijon mustard and the black pepper, then add the finely minced shallot. 1:45
  3. Pour in the olive oil drop by drop and then in a thin, steady stream, whisking hard the whole time, until the dressing thickens and looks creamy (about 3 parts oil to 1 part vinegar). 2:47
  4. Add the greens straight to the bowl and toss so every leaf is coated and no dressing is wasted.

Tip. Martha suggests swapping in sherry, red wine or rice vinegar, or grapeseed, walnut or hazelnut oil; keep about 3 parts oil to 1 part vinegar. Makes enough for one large green salad.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 5

Energy150 kcal630 kJ
Protein0.2 g0% of a day
Fibre0.3 g1% of a day
Carbohydrate1.2 g0.9 g net · 0.5 g sugars0% of a day
Fat16 g2.2 g saturated21% of a day
Sodium250 mg11% of a day

Where the energy comes from one serve

  • Net carbs 2%
  • Protein 1%
  • Fat 97%

Fits keto: 0.9 g net carbs a serve, with 97% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin E Source16%

2.3 mg a serve, mostly from olive oil (100%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Show the other 14
Vitamin K8%

10 µg a serve, mostly from olive oil (98%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Omega-38%

0.1 g a serve, mostly from olive oil (99%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Potassium1%

30 mg a serve, mostly from shallot (71%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron1%

0.2 mg a serve, mostly from olive oil (45%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium1%

2.5 mg a serve, mostly from shallot (51%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C1%

0.5 mg a serve, mostly from shallot (96%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Folate1%

2.2 µg a serve, mostly from shallot (94%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B61%

0 mg a serve, mostly from shallot (94%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Selenium1%

0.6 µg a serve, mostly from dijon mustard (86%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Calcium0%

4.3 mg a serve, mostly from shallot (51%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc0%

0 mg a serve, mostly from shallot (69%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin A0%

0.1 µg a serve, mostly from dijon mustard (69%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Martha Stewart; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.