In a small bowl or jar, combine shallots and vinegar and let set for 15 minutes.
Add olive oil, sugar, salt, pepper, and whisk or shake to combine. Adjust seasonings as needed. Makes about 1 cup.
Store covered in fridge for 1-2 days, letting come to room temperature as needed before using (if oil solidifies). Shake well before using.
Video
Notes
Nutrition information is based on serving size of 2 tablespoons, for a side salad.
Prefer creamy dressings? Substitute 1/4 cup mayonnaise or Greek yogurt for 1/4 cup of the olive oil. Use small whisk to completely emulsify the dressing.
Looking for Italian dressing? Add dried oregano or Italian seasoning to the vinaigrette. I would start with 1/2 teaspoon.
Make Greek dressing by adding the juice of one lemon, minced garlic, and oregano. You could also add fresh chopped basil or parsley.
Like spicy? Add 1/2 teaspoon dried red pepper flakes.
Don't care for shallots or too busy to hassle with them? Just skip the first step, leaving the shallots out. The vinaigrette will be fine without them.
Like garlic? Add a teaspoon of minced fresh garlic, or 1/2 teaspoon garlic powder, or to taste.
Make this dressing keto and Whole 30 friendly by leaving out the sugar. Add dried herbs or garlic for extra flavor.
Adapted from Salt, Fat, Acid, Heat by Samin Nosrat