Sherry Vinegar Vinaigrette Recipes

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THE SHERRY VINAIGRETTE I USE ON EVERYTHING



The Sherry Vinaigrette I Use on Everything image

Provided by Alex Guarnaschelli

Categories     condiment

Time 5m

Yield about 1 1/3 cups

Number Of Ingredients 7

1 large egg yolk
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon kosher salt
2 teaspoons Worcestershire sauce, preferably Lea and Perrins
1/8 teaspoon freshly ground black pepper
1 cup canola oil
1/4 cup extra-virgin olive oil

Steps:

  • In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.

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.

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

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE



Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

  • Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
  • Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

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.

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 VINAIGRETTE



Sherry Vinaigrette image

This simple vinaigrette recipe makes a great alternative to store-bought dressings. It's a Good Thing.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 cup

Number Of Ingredients 5

1/4 cup sherry-wine vinegar
3/4 cup olive oil
1 1/2 teaspoons Dijon mustard
1 shallot, finely chopped
Coarse salt and freshly ground pepper

Steps:

  • In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.

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

SHERRY VINAIGRETTE



Sherry Vinaigrette image

This sherry vinaigrette recipe is courtesy of Eric Ripert and is used to make his Hamachi Tandoori.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 cup

Number Of Ingredients 7

3 tablespoons sherry-wine vinegar
1/2 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup olive oil
1/4 cup canola oil
Fine sea salt
Freshly ground white pepper

Steps:

  • Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.

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.

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