Sherry Shallot Vinaigrette Recipes

SHERRY SHALLOT VINAIGRETTE

Steps:

• In a small saucepan over medium heat add a ¼ cup olive oil.
• Once hot add 5 finely minced shallots and saute for 5 minutes or until translucent.
• Scrape from pan; set aside to cool.
• Add the remaining roughly chopped 6 shallots to the same pan.
• Add the onion, carrot, celery, and 2 tablespoons of olive oil; cook for 4 minutes stirring frequently.
• Add red wine and allow to simmer for 5 minutes, or until almost dry.
• Stir in chicken broth and sachet.
• Bring to a simmer and allow to simmer for 4 minutes or until liquid is reduced by half.
• Immediately strain through a fine strainer into a medium sized mixing bowl and discard solids.
• Allow to cool, when cool whisk in remaining oil and sherry vinegar.
• Season to taste with salt and pepper.
• Stir in reserved minced shallot and parsley just before serving.

SHERRY-SHALLOT VINAIGRETTE

Steps:

• Combine oil, vinegar, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.

SHERRY-SHALLOT VINAIGRETTE

Steps:

• Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

FRANK STITT'S SHERRY VINAIGRETTE

Steps:

• In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.
• Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days.

SHERRY VINEGAR VINAIGRETTE

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.

SHALLOT AND SHERRY-WINE VINAIGRETTE

Steps:

• In a medium bowl, combine the shallot, mustard, and vinegar; whisk to combine. Slowly whisk in the olive oil until well combined; season the vinaigrette with salt and pepper.

SHERRY & SHALLOT VINAGRETTE RECIPE

Steps:

• Peel and mince the shallot and put in a small bowl. Mince as much as possible and puree if you can. Add the vinegar, salt, pepper, and mustard. Whisk (or shake jar) to combine. Let sit at least 10 minutes (this lets the vinegar mingle the flavors more effectively). Whisk in the olive oil. Use the dressing the same day, or cover and chill it for up to a week. Be sure to let the dressing come to room temperature before using so the oil returns to a fluid state (no one wants cold chunks of olive oil in their salad!).

AGED SHERRY-WALNUT VINAIGRETTE

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.