Sherry Vinaigrette
Thick, rich, with subtle sweetness and a nutty flavor, this vinaigrette just may become your go-to ingredient for salads of all kinds, not just those of Spain where it originates. The success of your vinaigrette absolutely depends on the quality of the sherry vinegar you use. For best flavor, try to source a reserva product from Spain, a variety aged in wooden barrels for at least two years.
Ingredients
step 2 ingredients
- 1 shallot
step 3 ingredients
- 1/4 c Dijon mustard (preferably Maille original)
- 1/3 c honey
- 1 Tbsp kosher salt
- 1 c sherry wine vinegar (preferably Capirete 20 Reserva brand)
- 3/4 c canola oil
- 1 c extra-virgin olive oil
Instructions
PREP: Make this refrigerator staple ingredient for frequent use.
1. Bring all ingredients to room temperature.
2. Fabricate the aromatic vegetables.
- Peel the shallot and coarse chop it.
3. Mix the vinaigrette:
- Combine the shallot, mustard, honey, and salt in the jar of a blender. Add ⅓ c vinegar. Close the lid and blend on high speed until the ingredients are blended smooth.
- Add the remaining vinegar to the jar.
- Remove the center plug of the blender jar lid and replace the lid on the jar.
- Turn the blender on to high speed. Slowly pour the canola oil into the blender in a thin stream, then pour in the olive oil in the same way. The dressing will emulsify into a thick, homogenous mixture.
- Taste and, if necessary, adjust the seasoning with more salt, honey, vinegar, etc. Keep in mind that a little bit of vinaigrette dressing is used on a lot of salad greens: the dressing should taste substantially acidic and quite salty.
4. Pour the vinaigrette into a glass bottle or jar.
HOLD: Refrigerate up to 6 months.
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