Sherry Shallot Vinaigrette Recipes

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

Steps:

• In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
• Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.

Steps:

• In a medium bowl, combine the shallot, mustard, and vinegar; whisk to combine. Slowly whisk in the olive oil until well combined; season the vinaigrette with salt and 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.

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.