McAlister’s Savannah Mock Shallot Vinaigrette
Sweet • Tangy • Shallot Goodness
I love McAlister’s Savannah Chopped Salad. Unfortunately, I live too far away from a McAlister’s to get one whenever I want—and eating there as often as I’d like to would get expensive really fast.
So I tried making the dressing myself.
And tried again.
And again.
After several completely homemade attempts, my favorite version ended up being the easiest one: doctoring up a bottle of Ken’s Sweet Vidalia Onion Dressing.
It gives me the sweet onion base I was looking for, while fresh shallots, brown sugar, and plenty of sherry wine vinegar bring in that deeper sweet-and-tangy flavor.
Is it completely homemade?
Nope.
Do I care? Also nope.
It tastes delicious, I can keep it in my fridge, and I don’t have to drive forever whenever the Savannah craving hits. ^.^
Ingredients
- ⅓–½ cup finely chopped shallots
- California Olive Ranch Sherry Vinegar
- 3 tablespoons light brown sugar
- 1 (16 oz) bottle Ken’s Steak House Sweet Vidalia Onion Dressing
About That Vinegar
You’ll use ½ cup of sherry wine vinegar to cook the shallots first.
After the dressing is assembled, you’ll add more vinegar to taste.
For my first successful batch, I used about ⅔ of the bottle of sherry vinegar total, including that original ½ cup.
Use that as a starting point—not a rule.
Like it sweeter? Use a little less.
Want more tang? Add more.
Your tongue gets a vote.
Directions
1. Cook the Shallots
Add ⅓–½ cup finely chopped shallots and ½ cup sherry wine vinegar to a small saucepan.
Don’t add the brown sugar or dressing yet.
2. Boil for 2 Minutes
Bring the shallots and vinegar to a rolling boil over medium-high heat.
Let them boil for 2 minutes.
3. Sweeten & Simmer
Reduce the heat to low and stir in 3 tablespoons light brown sugar until dissolved.
Simmer uncovered for 5–7 minutes, stirring occasionally.
4. Reduce
Let the mixture cook until the liquid has reduced by roughly half.
The shallots should be soft and the remaining liquid should be fragrant and slightly syrupy.
Remove from the heat and allow it to cool.
5. Build the Dressing
Pour the entire 16 oz bottle of Ken’s Sweet Vidalia Onion Dressing into a large glass pitcher, bowl, or container.
Add the cooled shallot mixture.
6. Get Every Last Drop
Don’t throw away that empty dressing bottle yet!
Pour some additional sherry wine vinegar into it, replace the cap, and give it a good shake.
This loosens all the dressing still stuck to the sides.
Pour everything into your dressing mixture.
7. Taste & Adjust
Add additional sherry wine vinegar a little at a time, stirring and tasting as you go.
Mama’s sweet spot was about ⅔ of the vinegar bottle total.
But this is where you make it yours.
More vinegar = sharper and tangier
Less vinegar = sweeter
8. Blend — Or Don’t
For a smooth dressing, use an immersion blender until everything is completely combined.
Prefer little pieces of soft shallot?
Skip the blender.
9. Chill
Transfer the finished dressing to a bottle or covered container and refrigerate.
Shake well before serving.
Mama’s Sweet Spot
Recipes are starting points.
People experience sweetness, acidity, texture, smell, and flavor differently. Even your own preferences can change from one day to another.
So taste your food.
My batch used about ⅔ of a bottle of sherry wine vinegar and I loved it. You might want more. You might want less.
Neither means you made the recipe wrong.
It means you made it yours. ^.^
Estimated Nutrition
Approximately 110 calories per 2 tablespoon serving
Nutrition information is an estimate and will vary depending on the brands used, the final amount of sherry vinegar, and the finished volume of your dressing.
This is a homemade copycat recipe inspired by McAlister’s Savannah dressing. It is not affiliated with or endorsed by McAlister’s Deli.
