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Ensure shallots are finely diced. This helps them integrate smoothly into the dressing and release their flavor.

In a mixing bowl, combine the finely diced shallots, Dijon mustard, rice wine vinegar (or white wine vinegar), white pepper, and salt.

Whisk these ingredients together vigorously until they are well combined and the mixture is uniform.

While continuously whisking, slowly pour in the avocado oil in a steady, thin stream. Continue whisking until the dressing emulsifies and becomes creamy and thickened. This slow addition is crucial for proper emulsification.

Taste the vinaigrette and adjust salt or pepper if needed. Serve immediately over your favorite salad or store in an airtight container in the refrigerator for up to 1 week. Whisk again before serving if separation occurs.


Ensure shallots are finely diced. This helps them integrate smoothly into the dressing and release their flavor.

In a mixing bowl, combine the finely diced shallots, Dijon mustard, rice wine vinegar (or white wine vinegar), white pepper, and salt.

Whisk these ingredients together vigorously until they are well combined and the mixture is uniform.

While continuously whisking, slowly pour in the avocado oil in a steady, thin stream. Continue whisking until the dressing emulsifies and becomes creamy and thickened. This slow addition is crucial for proper emulsification.

Taste the vinaigrette and adjust salt or pepper if needed. Serve immediately over your favorite salad or store in an airtight container in the refrigerator for up to 1 week. Whisk again before serving if separation occurs.
