Sherry Tomato Vinaigrette Recipes

Steps:

• In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.

Steps:

• Heat 1 tablespoon of the grapeseed oil in a small frying pan over medium-high heat. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. Stir in garlic and shallot, and cook until slightly softened, about 1 minute more.
• Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender.
• Slowly add remaining 1/2 cup grapeseed oil and olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated.
• Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.