SHERRY-SHALLOT VINAIGRETTE
Gussy up your greens with a sophisticated dressing built on sherry vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
THE SHERRY VINAIGRETTE I USE ON EVERYTHING
Provided by Alex Guarnaschelli
Categories condiment
Time 5m
Yield about 1 1/3 cups
Number Of Ingredients 7
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.
SHERRY THYME VINAIGRETTE
This vinaigrette is delicious over most roasted or steamed vegetables, or leftover turkey and a medley of fresh salad greens.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Shake all ingredients in a well-sealed jar. Use immediately, or store in refrigerator up to 1 week. Before serving, bring vinaigrette to room temperature and reshake to combine.
SHERRY VINEGAR VINAIGRETTE
Provided by Craig Claiborne
Categories easy, condiments
Time 5m
Yield About 1 cup
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 79 milligrams, Sugar 0 grams, TransFat 0 grams
MIXED GREEN SALAD WITH SHERRY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
- Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
AGED SHERRY VINAIGRETTE
Steps:
- In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.
SHERRY VINAIGRETTE
This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 12 cup
Number Of Ingredients 6
Steps:
- Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
- Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
- Taste and balance the flavors to taste. Enjoy!
Nutrition Facts : Calories 60.3, Fat 6.8, SaturatedFat 0.9, Sodium 4.9, Carbohydrate 0.1
SHERRY VINAIGRETTE
This simple vinaigrette recipe makes a great alternative to store-bought dressings. It's a Good Thing.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 5
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.
SHERRY VINAIGRETTE
This sherry vinaigrette recipe is courtesy of Eric Ripert and is used to make his Hamachi Tandoori.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.
AGED SHERRY-WALNUT VINAIGRETTE
Provided by Katy Sparks
Categories Mustard No-Cook Quick & Easy Salad Dressing Vinegar Walnut Shallot
Yield Makes approximately 1 cup
Number Of Ingredients 7
Steps:
- Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
- *Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.
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