Sherry Dijon Vinaigrette Recipes

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SHERRY DIJON VINAIGRETTE



Sherry Dijon Vinaigrette image

A dressing that is low calorie and contains no oil or mayo. Easy to make and SPICY! Not for garlic haters - this will keep the vampires away! You can use red wine vinegar too. You can also double the recipe if needed.

Provided by Shannon Cooks

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

8 garlic cloves
6 tablespoons sherry wine vinegar
4 tablespoons Dijon mustard
2 teaspoons salt
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a chopper or blender.
  • Pulse to combine and serve. Will keep in refrigerator for one week.

Nutrition Facts : Calories 20.8, Fat 0.6, SaturatedFat 0.1, Sodium 1334, Carbohydrate 3.2, Fiber 0.8, Sugar 0.2, Protein 1.1

AGED SHERRY VINAIGRETTE



Aged Sherry Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 1 1/2 cups

Number Of Ingredients 5

2 ounces pasteurized eggs*
2 ounces aged sherry vinegar
8 ounces canola oil
2 teaspoons Dijon mustard
1 teaspoon sugar

Steps:

  • In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

CLASSIC DIJON VINAIGRETTE



Classic Dijon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

Steps:

  • In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

SHERRY-WALNUT OIL VINAIGRETTE



Sherry-Walnut Oil Vinaigrette image

Categories     Salad     Nut     No-Cook     Vegetarian     Salad Dressing     Vinegar     Walnut     Vegan     Gourmet

Number Of Ingredients 4

2 tablespoons Sherry vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup walnut oil

Steps:

  • Combine the vinegar, mustard, and salt. Whisk in the oil.

SHERRY VINAIGRETTE



Sherry Vinaigrette image

Use this Sherry Vinaigrette in Pam Anderson's Grain and Legume Salad recipe from "Cook Without a Book: Meatless Meals."

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 6

3 tablespoons sherry vinegar
3 tablespoon Dijon mustard
2 tablespoons drained capers
1 medium garlic clove, minced
Coarse salt and freshly ground black pepper
9 tablespoons extra-virgin olive oil

Steps:

  • In a small bowl or glass measuring cup, whisk together garlic, vinegar, mustard, and capers; season with salt and pepper. Slowly whisk in oil until emulsified.

SHERRY VINAIGRETTE



Sherry Vinaigrette image

This Sherry Vinaigrette recipe is simple and delicious, making it a great salad dressing.

Provided by Martha Stewart

Yield Makes about 1/3 cup

Number Of Ingredients 5

1 teaspoon sherry vinegar
1 teaspoon Dijon mustard
1/4 cup grapeseed oil
1 tablespoon walnut oil
Coarse salt and freshly ground black pepper, to taste

Steps:

  • In a small bowl, whisk together vinegar, mustard, and grapeseed and walnut oils. Season with salt and pepper.

SHERRY VINEGAR VINAIGRETTE



Sherry Vinegar Vinaigrette image

Provided by Craig Claiborne

Categories     easy, condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 7

2 tablespoons Dijon-style mustard
1 tablespoon finely chopped shallots
1/2 teaspoon finely minced garlic
3/4 cup peanut, corn or vegetable oil
1/4 cup vinegar, preferably sherry-wine vinegar
Salt to taste if desired
1 teaspoon freshly ground black pepper

Steps:

  • Put the mustard, shallots and garlic in a mixing bowl and gradually add half the oil, beating vigorously with a wire whisk.
  • Alternately beat in the remaining oil and the vinegar. Add salt and pepper. When finished the dressing should be thoroughly homogenized.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 79 milligrams, Sugar 0 grams, TransFat 0 grams

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

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

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.

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