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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Notes

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

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.

Nutritional Facts

Total Fat
45g
64%
Saturated Fat
5g
21%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
2mg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
14mg
1%
Water
15g
1%

Sherry Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sherry Cooking Tip

When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.