The Sherry Vinaigrette I Use On Everything Recipes

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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 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

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

Categories     Mustard     No-Cook     Low Fat     Quick & Easy     Salad Dressing     Vinegar     Honey     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 6

3 tablespoons Sherry vinegar
2 tablespoons plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon honey
2 tablespoons water
1 tablespoon olive oil
freshly ground black pepper to taste

Steps:

  • In a small bowl whisk together ingredients and salt to taste. Vinaigrette may be made 2 days ahead and chilled, covered.

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

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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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