Aged Sherry Vinaigrette Recipes

AUTUMN SALAD WITH AGED SHERRY VINAIGRETTE

Autumn Salad with Aged Sherry Vinaigrette image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/3 ounce olive oil
1 ounce Spanish Sherry Vinegar
1 shallot, minced
1 bunch chives, minced
Pinch sugar
Salt and pepper
4 to 5 ounce of mesclun greens
2 ounces mashed walnut pieces
4 ounces crumbles Stilton Cheese (or bleu cheese)
1 Bartlett Pear, halved then sliced thins

Steps:

Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.

SHERRY VINAIGRETTE

Sherry Vinaigrette image

This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.

Provided by Sharon123

Categories Salad Dressings

Time 10m

Yield 12 cup

Number Of Ingredients 6

Ingredients

1 -2 garlic clove, coarsely chopped
salt
fresh ground black pepper
1 1/2 tablespoons sherry wine vinegar (or aged red wine vinegar)
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil

Steps:

Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
Taste and balance the flavors to taste. Enjoy!

Nutrition Facts : Calories 60.3, Fat 6.8, SaturatedFat 0.9, Sodium 4.9, Carbohydrate 0.1

AGED SHERRY-WALNUT VINAIGRETTE

Aged Sherry-Walnut Vinaigrette image

Provided by Katy Sparks

Categories Mustard No-Cook Quick & Easy Salad Dressing Vinegar Walnut Shallot

Yield Makes approximately 1 cup

Number Of Ingredients 7

Ingredients

1 shallot, peeled and minced
1 teaspoon salt
1 teaspoon Dijon mustard
1/4 cup aged sherry vinegar
3 tablespoons walnut or hazelnut oil*
3/4 cup extra virgin olive oil
Freshly ground black pepper

Steps:

Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
*Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.

SHERYL CROW'S SHERRY VINEGAR GASTRIQUE

Sheryl Crow's Sherry Vinegar Gastrique image

Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.

Provided by Sharon123

Categories Sauces

Time 30m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

1 cup sherry wine vinegar
1/3 cup sugar
1/4 teaspoon kosher salt
2 -3 sprigs fresh thyme
2 -3 fresh sage leaves
1 bay leaf
1/2 sprig fresh rosemary
1/2 teaspoon black peppercorns

Steps:

In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!

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Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes. Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine). Season to taste with salt and pepper.
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