Classic Sherry Vinaigrette Recipe


Nutrition

Cal/Serving: 362
Daily Value: 18%
Servings: 2

Low-Carb, Low-Sodium
Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat41g62%
Saturated6g28%
Trans0g0%
Carbs0g0%
Fiber0g0%
Sugars0g0%
Protein0g0%
Sodium16mg1%
Calcium3mg0%
Magnesium1mg0%
Potassium5mg0%
Iron0mg1%
Zinc0mg0%
Vitamin A2IU0%
Vitamin C0mg0%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)0µg0%
Vitamin E6mg29%
Vitamin K25µg31%
Fatty acids, total monounsaturated30g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Ellen Silverman

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.

Click here to read more about sauces. 

5
Ratings2

INGREDIENTS

  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 6 tablespoons extra-virgin olive oil

DIRECTIONS

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.

Variations:

  • 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.

Recipe Details

Servings: 2

Notes and Substitutions:

This vinaigrette can be refrigerated in an airtight container for up to 1 week.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


1 Comments

tdm-35-icon.png

Yummy!

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human