She Strengthens

Unlocking the Power of Macerated Shallots

Growing up, my family had an unwritten rule: no raw onions allowed. We’d order salads and burgers without them, and I’d follow suit out of solidarity. But everything changed when I discovered the magic of macerated shallots.

A Fancy Ingredient No More

Shallots were a foreign concept to me, feeling fancy and intimidating. They resembled onions, so I steered clear. That was until I started making my own salads for lunch and wanted a new dressing. I searched for recipes inspired by a delicious mustard vinaigrette I’d had in France.

The Game-Changing Technique

The first step in the recipe was to macerate minced shallots in an acid, like lemon juice or vinegar. It sounds simple, but the result is nothing short of remarkable. The harsh bite of the raw shallot disappears, replaced by a crisp, acidic flavor that adds depth to any dish.

A New Level of Flavor

I made my first jar of vinaigrette, and it was a revelation. The dressing elevated every component of my salad, from the delicate butter lettuce to the creamy hard-boiled egg. Even my coworkers took notice, with one remarking that I looked like I was about to cry with joy.

A Life-Changing Discovery

This technique has had a profound impact on my cooking. I now macerate raw shallots and onions in various acids to create salsas and dressings. My parents rave about “The Good Dressing” and request it regularly. It’s a versatile addition to grain bowls, roasted vegetables, and more.

French Mustard Vinaigrette Recipe

Ingredients:

• 2 tablespoons minced shallot (about 1 medium shallot)
• 2 tablespoons plus 1 teaspoon red wine vinegar
• Pinch of kosher salt (to taste!)
• 1/4 cup olive oil
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon honey

Instructions:

1. Combine shallot, vinegar, and a pinch of kosher salt in a jam jar.
2. Let shallot sit in vinegar for at least 10 minutes, or even up to a few hours.
3. Add oil, mustard, and honey.
4. Put the lid on tightly and shake well until emulsified.
5. Taste and adjust for acidity and sweetness.

Experiment and Find Your Perfect Blend

Feel free to adjust this recipe to your taste! Many variations exist, with additions like herbs, other acids, and even a second type of mustard. The key is to experiment and find what works for you.