Classic Sherry Vinaigrette

Classic Sherry Vinaigrette
Staff Writer

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.

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


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.


Calories per serving:

203 kcal

Daily value:



  • Carbohydrate, by difference 33 g
  • Protein 4 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 1 IU
  • Calcium, Ca 2 mg
  • Carotene, beta 1 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 2 g
  • Folate, total 2 µg
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 8 mg
  • Niacin 1 mg
  • Phosphorus, P 26 mg
  • Potassium, K 41 mg
  • Sodium, Na 439 mg
  • Sugars, total 2 g
  • Water 16 g
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