Sherry Shallot Vinaigrette
A great everyday salad dressing. Sharp sherry vinegar, dijon, olive oil and diced shallots create this classic dressing. This is a good one to have on hand all the time for quickly dressing salads and grains.
Yield: 1 cup
Materials
- 1 tablespoon Dijon mustard
- 1 tablespoon (15 ml) maple syrup
- 1 teaspoon salt
- ⅛ teaspoon black pepper, freshly ground
- ¼ cup (60 ml) sherry vinegar
- ½ cup (110 ml) olive oil
- 2 tablespoons shallots, finely diced (or white or red onion)
Instructions
- In a small bowl, combine all the ingredients except the olive oil and the shallots.
- Whisk together to combine. While whisking, slowly stream in olive oil. Whisk until all the oil is incorporated. Add the shallots. Taste and adjust salt, vinegar or olive oil to your liking.
Notes
-sherry vinegar is very sharp so when you taste the dressing alone, it may seem very acidic. Taste it with whatever you'll be eating it with, say a salad leaf, to gauge if it is too acidic or if it needs more. Add vinegar, 1 tablespoon at a time, to adjust.
-vinaigrette will keep in the fridge for 1 week.
-this will separate and the oil will solidify in the fridge. Remove from fridge 10 minutes before using and shake well to re-emulsify.
-another vinegar may be substituted like champagne, red wine or apple cider vinegar if sherry vinegar is not to your liking.