Sherry Walnut Oil Vinaigrette Recipes

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

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.

SHERRY-WALNUT OIL VINAIGRETTE

Steps:

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

THE SHERRY VINAIGRETTE I USE ON EVERYTHING

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.

SHERRY DIJON VINAIGRETTE

Steps:

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

FRENCH WALNUT OIL VINAIGRETTE

Steps:

• Combine all ingredients.
• Shake and enjoy! A little goes a long way.

SHERRY VINAIGRETTE

Steps:

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

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.