- 2 tablespoons Sherry vinegar
- 1 tablespoon fresh lemon juice
- 9 tablespoons extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
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.
Do Ahead: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.
- 1 bunch celery, chopped
- 1 (12 ounce) can whole kernel corn, drained
- 1 head leaf lettuce - rinsed, dried, and torn into bite-sized pieces
- ¼ cup garden cress, or more to taste
- 5 tablespoons soybean oil (vegetable oil)
- 2 tablespoons sherry vinegar
- 1 small shallot, minced
- ⅛ teaspoon Dijon mustard
- salt to taste
- white pepper to taste
Combine celery, corn, lettuce, and garden cress in a bowl.
Mix together oil, sherry vinegar, shallot, mustard, salt, and pepper in a bowl. Pour vinaigrette over salad and mix well.
Sherry Shallot Vinaigrette Simple Salad Dressing
The perfect addition to any fresh green salad or grilled vegetables, this simple salad dressing recipe is a favorite vinaigrette in the Jordan kitchen year-round. A pure olive oil dressing, it also complements the structure of Jordan Chardonnay and frames its bright acidity.
To prepare the simple salad dressing, combine mustard, garlic, shallots, sherry vinegar, tarragon, salt, sugar and pepper in a blender. Then, on low speed, slowly incorporate the extra virgin olive oil to emulsify. Adjust seasoning as needed.
This vinaigrette dressing can be placed in tightly sealed container and stored in the refrigerator for up to one week.
- 2 Tbsp Dijon mustard
- 1 small head of garlic (12 whole cloves, peeled)
- 2 medium shallots, roughly chopped
- 1½ cups sherry vinegar
- ½ bunch Tarragon, stemmed
- 1 Tbsp salt*
- 2 Tbsp granulated sugar*
- 1 Tbsp ground pepper*
- 2 cups Jordan Extra Virgin Olive Oil
* salt, sugar and pepper can be adjusted to taste
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Why does vinaigrette separate?
Many people wonder why homemade vinaigrettes eventually separate, while some store-bought vinaigrettes do not.
Store-bought dressings have emulsifiers in them. Some of these are natural and some require a PhD in chemistry to figure out what they are.
Dry mustard and egg yolk are two examples of natural emulsifiers commonly found in foods like salad dressing.
Vinaigrettes are a temporary emulsion, versus a permanent emulsion, like mayonnaise.
Without getting super sciencey – an emulsion happens when one liquid is suspended inside of another liquid. In a temporary emulsion, like a vinaigrette, the oil will eventually rise to the top because it is less dense.
No matter how much whisking you do, they will eventually separate. It is absolutely normal and to be expected.
If your dressing has separated after a day or two in the fridge, it hasn’t gone bad, just give the jar a good shake and it’ll be good as new.
I hope you go forth and fill your fridge will all kinds of delicious combinations, like this orange ginger dressing.
- 1 shallot
- 1 tablespoon sherry vinegar (red wine vinegar works too)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground mustard
- 3 tablespoons extra virgin olive oil
Peel and mince the shallot and put in a small bowl, a jar, or, if you're making the salad right away, in the bottom of a large salad bowl. (If you're not looking for too strong of a shallot flavor, you can rinse off the minced shallots, spread them on a layer paper towels, and pat them dry before adding them to the dressing).
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!).
This is one of my fave salad dressings of all time, Sherry Vinaigrette. I have been making it literally for decades and actually I’m a little surprised I haven’t posted it before. it’s not often there isn’t a bottle in my fridge, and that’s partly because it’s so versatile.
This is a tart dressing, full of flavor from the Sherry Vinegar, boosted by the garlic and there’s a bit of a surprise. This dressing has a little dried fruit. I love dried cranberries in this (and they’re a budget choice) but sweeter cherries are absolutely fabulous and would be my first choice. You can go with any fruit of your choice really just finely chop.
About Sherry Vinaigrette:
When you taste the mixture, you might be tempted to add more sweetness, but take into consideration that poured onto greens or a salad, you’ll taste the fuller range of flavor along with the slight sweetness from the dried fruit, which kind of plumps a bit as it absorbs all the flavors.
The longer the dresing sits, the more “exchange” there is between the fruit and the dressing. Don’t be surprised when the dressing picks up a bit of color. I think it just gets better and better with time. The color can vary depending on the color of the olive oil used, too and can vary from duller to vibrant.
But of course, this is your dressing now so don’t be afraid to adjust the sweetness to your taste. I always use sugar, primarily because I like the other flavors to ring out but honey or another sweetener of choice will always work, too.
What Salad is Best with this Dressing:
I’ve always used this dressing with mixed greens or spring greens but lately have been enjoying it with all the different greens we have available to us these days. It’s fabulous with salads like my Shaved Brussels Sprouts with Feta, Dried Berries & Almonds .
It’s beautiful with almost anything stronger flavored, like Kale Salads or this mix of Broccoli & Kale, like you see here on this post. The dressing’s sharper flavors aren’t overwhelmed by the greens.
Making Sherry Vinaigrette:
This is one of those super simple put everything into a jar dressings that you just shake up. Easy, peasy, nothing to it. I do like to use a garlic press for the garlic so I know it’s super fine it’s so much easier than trying to mince. When I do use a press, I think the garlic tastes stronger so I cut it back just a little. When chopping dried fruit, spray or oil your knife and they’ll be less likely to stick to the knife.
Store this in the door of the fridge in a tightly covered jar. The olive oil hardens if it’s cold enough for long enough and the door isn’t as cool as the rest of the fridge. If the oil does harden, leave the dressing out on the counter for a bit and it will liquify again. If you’re in a rush, it can go in the microwave for just a couple of seconds. You don’t want to heat it just bring it up to room temperature.
This is a dressing that’s great to double. It keeps in the fridge for literally weeks with no problem at all. The vinegar acts as a preservative along with the sugar. There are several vinegars that can work in this dressing. Sherry is obs the best but sub in white wine or other mild vinegar if you don’t have it.
Saving Money on Sherry Vinaigrette:
Vinegar is almost always at a low for the year before Easter, during the big holiday sales , and not just plain old vinegar. Check down the aisle and see if the “fancier” vinegar is on sale, too. Stock up for the year. If you miss Easter, do try to stock up during the summer sales when condiments are often on sale.
It pays to shop around for olive oil. Your buyers club will usually have good prices and Aldi does, too. When a new brand comes into the grocery store, it will often be at a stellar price (with coupons if you use them) but generally, those prices won’t last. Stock up if you see deals like this. Often olive oil is buy one get one half off know your prices, crunch the numbers. The smaller bottles might actually be the better deal.
As mentioned before, dried cherries, my first choice here can be a little pricey. A great substitute is dried cranberries, and they can be downright cheap, especially during the Christmas sales and especially if you use coupons. The Winter Holidays are a great time to buy dried fruit of any kind at a low price.
Need an excuse to eat your veggies? Sherry Shallot Vinaigrette or one of these recipes will do the trick:
Fit Friday Fun!
Some of my favorite summer activities include swimming, biking, hiking, trail running, and chasing after kids. Do you know what all of these activities require, what they all have in common? Core. All of these activities require a strong activated core. So this week we have a core workout for our fun Fit Friday post.
Pan-Seared Steaks with Sherry and Caper Vinaigrette
This pan-seared steak gets deep flavor from a basic spice rub and a high-impact, no-cook sauce that uses the juices the meat releases while resting. If you can't find flat iron steak, use two 12-ounce strip steaks (no need to cut them in half before cooking). A cast-iron skillet is best for getting a deep, even sear on steaks and an instant-read thermometer is the most reliable way to test for doneness just make sure you're taking the temperature at the thickest part of the meat. Serve with crusty bread to soak up the vinaigrette and a green salad.
Don't score the steaks too deeply. Cut only about ⅛ inch into the surface. And score only one side.
Basic Vinaigrette (Plus Variations!)
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: ¾ cup 1 x
- Category: Salad dressing
- Method: By hand
- Cuisine: French
Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
- ½ cup extra-virgin olive oil
- 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 medium cloves garlic, pressed or minced
- ¼ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.
Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
White wine vinegar: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.
Greek/Italian variation: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.