Classic Sherry Vinaigrette

Staff Writer
Classic Sherry Vinaigrette
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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2
Servings
362
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
41g
62%
Saturated Fat
6g
28%
Carbs
0.2g
0.1%
Vitamin A
0.1µg
N/A
Vitamin E
6mg
29%
Vitamin K
25µg
31%
Calcium
3mg
N/A
Folate (food)
0.1µg
N/A
Folate equivalent (total)
0.1µg
N/A
Iron
0.3mg
1.5%
Magnesium
1mg
N/A
Monounsaturated
30g
N/A
Phosphorus
2mg
N/A
Polyunsaturated
4g
N/A
Potassium
5mg
N/A
Sodium
132mg
6%

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