Sherry Vinaigrette

Most Sherry Vinaigrette recipes call for sherry vinegar as the base for the dressing — not mine! I use actual sherry and combine it with white wine vinegar. I think if you’re making sherry vinaigrette, use sherry!! Plus, I use sherry in lots of recipes so I always have a decent bottle in the frig. If you have sherry vinegar and not sherry, you can use the vinegar as a substitute. But try it with sherry — you’ll be pleasantly surprised!!

Begin by combining the sherry and vinegar. Next, add the garlic, mustard, scallions, thyme, parsley, salt and pepper. Slowly blend in the olive oil.

Using an immersion blender (or a blender if you don’t have an immersion blender), mix the dressing until emulsified.

Dressing can be kept in a sealed jar in refrigerator for up to a week. Let come to room temperature before using.

Ingredients:

3 tbsp sherry
5 tbsp white wine vinegar
¼ cup olive oil
2 scallions, finely chopped
1 clove garlic, coarsely minced
1 tsp mustard (Dijon style)
1 tsp fresh thyme, finely minced
1 tsp fresh parsley, finely minced
¼ tsp salt
¼ tsp black pepper

Makes ⅔ cups.

Tips for Success

This is one of those dressings I keep coming back to because it is so simple and tastes so much better than anything from a bottle. A few little tricks make it even better.

• Use a sherry you would drink. A dry or medium dry sherry gives the best flavor. Cooking sherry has added salt and does not taste nearly as good.
• Mince the herbs finely. Small pieces blend into the dressing evenly and release more flavor.
• Add the oil slowly. Drizzling it in gradually while blending helps the dressing emulsify and stay creamy.
• Taste before serving. Dip a piece of lettuce in and adjust with a pinch more salt or a splash more vinegar if needed.
• Shake before using. Even an emulsified dressing will separate a bit in the refrigerator, so give the jar a good shake once it comes to room temperature.

Ingredient Swaps and Variations

Like I said above, sherry vinegar can replace the sherry if that is what you have. Red wine vinegar or champagne vinegar can stand in for the white wine vinegar. If you do not have scallions, a small minced shallot is a lovely substitute and gives a classic French bistro feel. For a slightly sweeter dressing, whisk in a teaspoon of honey. Fresh tarragon or chives are wonderful in place of the thyme or parsley, and in summer I use whatever is growing in my garden.

How to Use It

This vinaigrette is wonderful on tender greens like butter lettuce or spring mix, but it is sturdy enough for spinach and arugula too. Some of my favorite ways to use it are below.

• Over a salad of mixed greens, toasted almonds, sliced pears and crumbled blue cheese
• Tossed with warm roasted potatoes or green beans
• Drizzled over grilled vegetables or sliced tomatoes
• As a quick marinade for chicken or pork before grilling
• Spooned over a grain salad made with farro or quinoa

Make Ahead and Storage

Since it keeps for up to a week, I like to make a batch on Sunday so we have dressing ready for salads all week long. Because it contains fresh garlic and fresh herbs, always store it in a sealed jar in the refrigerator, never at room temperature, and toss it if it smells off.

Frequently Asked Questions

Do I need an immersion blender?

No. A regular blender works, or you can shake everything together in a jar with a tight lid. The jar method will not be quite as creamy, but it still tastes great.

Why does my olive oil look cloudy and solid from the refrigerator?

Olive oil firms up when cold. That is completely normal. Let the dressing sit out for about 20 minutes and it will loosen right back up.

Can I double the recipe?

Yes, it doubles easily. Just keep the same ratios and remember it is best used within a week.

Will the alcohol in the sherry be strong?

Not at all. There are only 3 tablespoons in the whole batch, and the vinegar, mustard and herbs balance it out. What you taste is a gentle nutty sweetness that makes the dressing feel special, not boozy.

Mandy

Sherry Vinaigrette

A bright homemade vinaigrette made with real sherry, white wine vinegar, Dijon mustard, scallions and fresh herbs. Great on salads and roasted vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Course: Condiment

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 3 tbsp sherry
• 5 tbsp white wine vinegar
• 1/4 cup olive oil
• 2 scallions finely chopped
• 1 clove garlic coarsely minced
• 1 tsp Dijon mustard
• 1 tsp fresh thyme finely minced
• 1 tsp fresh parsley finely minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Method

 

1. Combine the sherry and white wine vinegar in a bowl or tall container.
2. Add the garlic, mustard, scallions, thyme, parsley, salt and pepper.
3. Slowly blend in the olive oil.
4. Use an immersion blender or a regular blender to mix until emulsified.
5. Store in a sealed jar in the refrigerator and let it come to room temperature before using.

Notes

Makes about 2/3 cup. Keeps in the refrigerator for up to a week. Sherry vinegar can replace the sherry.