Classic Sherry Vinaigrette
- 2 Tablespoons sherry vinegar
- 1/2 Teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 6 Tablespoons extra-virgin olive oil
This is my go-to vinaigrette, perfect for dressing anything from a simple green salad to earthy French lentils to a platter of grilled vegetables. You can vary it by switching to a different oil or vinegar or by adding fresh herbs or other flavorings. I use sherry vinegar because I like its mellow, rounded flavor and I find it is less harsh and more complex than most red-wine vinegars. My oil choice is usually a moderately priced extra-virgin olive oil with a fruity character. No cough-inducing bitterness typical of a big Tuscan oil, please. I like Unio and Lucini brands, the former from Spain and the latter from Italy.
In a small bowl, whisk together the vinegar, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper. Gradually whisk in the oil, a little at a time, until the sauce is creamy and blended. Taste and adjust the flavor balance and seasoning. Whisk again to blend just before using.
- Substitute an equal amount of red-wine vinegar or white-wine vinegar for the sherry vinegar.
Use 1/2 fresh lemon juice and 1/2 vinegar for the vinegar.
- Add 1 teaspoon finely minced shallot with the vinegar and mustard.
Substitute walnut, hazelnut, or grapeseed oil for all or part of the olive oil.
- Crumble in some blue or feta cheese after you’ve whisked in the oil.
This vinaigrette can be refrigerated in an airtight container for up to 1 week.
Calories per serving:362 calories
Dietary restrictions:Low Carb, Low Sodium Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added