New recipes

Classic Sherry Vinaigrette

Classic Sherry Vinaigrette


This is my go-to vinaigrette, perfect for dressing anything from a simple green salad to earthy French lentils to a platter of grilled vegetables. No cough-inducing bitterness typical of a big Tuscan oil, please. I like Unio and Lucini brands, the former from Spain and the latter from Italy.

Click here to read more about sauces.

Notes

This vinaigrette can be refrigerated in an airtight container for up to 1 week.

Ingredients

  • 2 Tablespoons sherry vinegar
  • 1/2 Teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 6 Tablespoons extra-virgin olive oil

Classic Sherry Vinaigrette


One of my goals for this year was to make every vinaigrette in the Modern Sauces cookbook. Maybe I was inspired by the Little Sister and her cooking. Maybe I thought every vinaigrette looked amazing in the book and couldn’t decide which one to try. I don’t know why I made it a goal, but it seemed doable and tasty. Two things that seemed good to me at the time.

In preparation for the year of vinaigrette, and sauces in T’s case, we ventured out this last weekend in search of some whisks. T went with a classic Oxo Whisk but I fell for the Super Whisk at Sur La Table. When you look at the picture it looks like a whisk with a long handle and doesn’t look good for whisking things BUT if you put the whisk part on a hard surface or in a bowl and push down on the handle the whisk part spins! It is so cool!

I started with the first vinaigrette in the book, the Classic Sherry Vinaigrette. This was a very simple vinaigrette with olive oil, sherry vinegar, Dijon mustard, and salt and pepper. It was okay and I liked it but what I really liked were all the ways the author told you how to change up the recipe. The next time I used the same recipe, but used red wine vinegar instead of sherry vinegar. Much better! There are a few more variations to try with the classic vinaigrette, but I can see it was a good decision to start testing these out. I am loving them!

Leave a Reply Cancel reply

Hi there, I’m Elizabeth!

Welcome to everyAugust. A journal recording random travel and amazing food! Read More…


Preparation

Step 1

Whisk oil, vinegar, shallot, and thyme in a small bowl. Season with salt and pepper.

Step 2

Do Ahead: Dressing can be made 4 days ahead. Cover and chill.

How would you rate All-Purpose Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


SHERRY VINEGAR VINAIGRETTE

During week 3 of our Culinary Egg-venture cooking series, we made a delicious Eggs en Cocotte Forstière–and a couple variations. As usual, I prepared a salad to accompany the meal using some of the beautiful spinach and other greens I’d found.

I keep a variety of vinegars in my pantry at home and this week I thought I’d feature sherry vinegar with its nutty, caramelly flavors balancing the sharp acidity typical of a vinegar. This Spanish cousin to balsamic vinegar is made from sherry wine which is naturally fermented and then aged for six months in barrels. If you don’t already have a bottle in your pantry, I recommend this addition.

Ingredients

1 tbs shallots finely minced

Procedure

In a small mixing bowl combine salt, pepper and sherry vinegar until salt dissolves. Whisk in Dijon mustard and shallots. Slowly whisk in olive oil. Adjust seasoning to taste.


Sherry-Tomato Vinaigrette

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

This fruity, creamy vinaigrette is the perfect way to use up overripe tomatoes while still saving their flavor. It was created for our steak salad but is equally tasty on a hearty salad or as a simple sauce for grilled chicken.

Game plan: Watch out! The tomatoes can explode when they get hot.

The vinaigrette will last up to 1 week when refrigerated in a covered container.


The Recipe

Contemplating the idea of feeding guests with a beef roast is something I would have never thought of up until a few years ago. But as you may know, my passion for the kitchen had me try a few successful meat recipes . And of all them to date, I have to say this recipe is the one I have no doubt will stay in my cookbook for life.

This roast sirloin tip recipe requires a few simple ingredients, very minimal preparation and is sure to give you a perfect roast – every single time. You’ll achieve tender, juicy meat with a great sear all-around.

The key here relies on following precise resting periods for the meat: at least 12 hours in the fridge, 1 hour resting on the counter, 30 to 40 minutes resting in the oven, and a final 30 minutes rest before serving. Don’t be tempted to skip or speed up these recurrent resting periods as they are crucial to build up the flavours and tenderness in the meat.

Searing the meat in a pan and then roasting it in the oven at 250F will caramelize the outside, then the temperature is turned down.

To top off this sirloin tip roast, I am suggesting a delicious Warm Sherry Vinaigrette, that you can put together is less than 10 minutes. This warm sherry vinaigrette goes perfectly with horseradish too, so you can choose to offer both options to your guests.

Cooking notes:

  • These cooking instructions are ideal for a 2.5lbs sirloin tip, which will serve about 4 people.
  • Having a meat thermometer for this recipe is not mandatory, although recommended. I have been able to achieve a perfect roasting several times without a thermometer – but if you’re planning on splurging on a roasting meat every once in a while, investing in a thermometer to ensure it’s always properly cooked will be well worth it.
  • If the roast is not tied up already when purchased, use some butcher twine to tie it up which will help to hold the roast together during the cooking process.
  • If you don’t have a meat thermometer, check the roast at the end of the cooking time by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done.
  • For the warm Sherry Vinaigrette, I used Maille Sherry Vinegar (one of the best around, in my opinion). But because the vinaigrette is cooked down and warmed-up, any sherry vinegar of your choosing could work.

If you try this Roast Sirloin Tip & Warm Sherry Vinaigrette, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!


How to Make Vinaigrette From Scratch

Making homemade vinaigrette is incredibly easy, not to mention the stuff you make yourself is free of all the nasty thickeners, sweeteners, and stabilizers found in the store-bought dressings. To make this maple sherry vinaigrette, you simply have to add fresh garlic, maple syrup, olive oil, Dijon mustard, sherry vinegar, and a pinch of salt into a blender. Blend it all up until smooth, and then give it a taste. (You might want to add more salt, depending on your taste preferences).

One word of caution: don&rsquot add more garlic to this vinaigrette recipe, even if you really love garlic. Why? Because raw garlic is incredibly strong, and you don&rsquot want it to overpower this dressing. One small clove is truly all you need, promise!


Recipe: Sherry Vinaigrette

We’ve been on a Sherry kick lately, what with Mary’s glowing defense of this currently unfashionable wine, and our own dinner and wine pairing party. We were left with a half bottle of excellent Sherry after that dinner, so we put it to work in a salad dressing.

We were impressed by how well the Sherry went with our deliciously complex garden salad a couple weeks ago and so we were curious to see how well it would work in a vinaigrette. We mixed it up with just a touch of vinegar for tang and body, and with some rich and smooth olive oil.

The result? Fantastic! The rich, olive-y mineral taste of the Sherry brought out the natural complexity of the mixed greens. They were bitter, tender, sweet, and crispy, and the Sherry highlighted it all.

Do you ever use Sherry in your salad dressings?

Sherry Vinaigrette
3/4 cup

1/4 cup Sherry
1 tablespoon balsamic vinegar
1/2 cup good quality olive oil (we use Laudemio)
1/4 teaspoon sugar
Fresh cracked black pepper
Salt to taste

Whisk until emulsified, taste and season.

Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.


  • 1 shallot
  • 1 tablespoon sherry vinegar (red wine vinegar works too)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground mustard
  • 3 tablespoons extra virgin olive oil

Peel and mince the shallot and put in a small bowl, a jar, or, if you're making the salad right away, in the bottom of a large salad bowl. (If you're not looking for too strong of a shallot flavor, you can rinse off the minced shallots, spread them on a layer paper towels, and pat them dry before adding them to the dressing).

Add the vinegar, salt, pepper, and mustard. Whisk (or shake jar) to combine. Let sit at least 10 minutes (this lets the vinegar mingle the flavors more effectively).

Whisk in the olive oil. Use the dressing the same day, or cover and chill it for up to a week. Be sure to let the dressing come to room temperature before using so the oil returns to a fluid state (no one wants cold chunks of olive oil in their salad!).


Classic Sherry Vinaigrette - Recipes

When Mike and I went on our second date we met up at a local pub which was, several months later, the unfortunate victim of a cataclysmic demise – razed to the ground by a devastating kitchen fire. Uh, it seems that maybe I’m starting this off on the wrong foot. A somewhat depressing foot, true, but since that has nothing to do with the story let’s just take it as a passing comment and move on, shall we? Anyway, we were just entering the smitten-kitten chapter of our dating history, and we enjoyed the unseasonably warm evening out on the pub’s patio, slowly sipping on our pints of micro-brew and nibbling on appetizers as we swapped stories about our respective pasts. He made me giggle, and I made him blush as we learned more about each other and fell just a little bit more in love.

At some point the conversation turned to the always entertaining topic of Ridiculously Bad Previous Dates. Luckily, I have lots of fodder for this one. I mean, everybody has a few bad dates here and there to pepper things up. But not me, oh no. My repertoire of RBPD is so far beyond ‘a few bad dates’ that it’s like saying “The Gobi has a bit of sand.”

Mike told me about an ex who, on the eve of their break up, said, ” Hold on a sec (*shuffle, shuffle*)….I have some notes about this that I have to read you first.” Yeaaaah…..I countered that with the story of a counterfeit Italian Gino (he was half Pakistani and half Indian, but used to refer to both Italy and Greece, interchangeably, as ‘the homeland’ until I met his parents and the jig was up). He seemed to have a split personality until I realized that ‘he’ was actually two different people. More on that another time…..

Mike followed this with a story of the most boring first date ever, where the young lady fired interview questions at him such as “Can you tell me a bit more about your five year plan? And EXACTLY how much money do you make in your current position?” When questions 1-13 were answered, the conversational lull over dinner grew from a pause into a vast chasm of silence, broken only by his date thoughtfully chewing on a lettuce leaf, and issuing the deadpan proclamation, “I. Love. Salad. I just love salad.” And such was the sum of their dinner-time dialogue. I started to snicker, then I did a double-think and asked him what was so wrong about that? I ALSO love salad. I mean, I REALLY, REALLY love salad. He tried to explain but I couldn’t get past the fundamental issue that salad is there to be revered, and maybe she and I have a lot in common, and maybe IF HE DOESN’T LIKE PEOPLE WHO JUST HAPPEN TO ENJOY THEIR LEAFY GREENS ON A REGULAR BASIS WELL THEN MAYBE I JUST WASN’T THE GIRL FOR HIM. Poor Mike. Eight years we have known one another, and he still never knows what to expect when I walk through the door.

As a salad lover, it goes without saying that we have a side salad, simple or elaborate, with almost every dinner that we share. The truly embarrassing thing is that without fail, almost every time that we sit down to eat, I immediately dig into the salad and get a glazed eye blissed-out expression on my face, murmuring, “Jeez, I love salad. I just – I love salad.” I try to catch myself before I say it, but time and time again it slips out……

Having the depth of passion for salad that I do, obviously salad dressing is a fundamental precursor to my affections. I make my own dressing most of the time unless I’m absolutely harried and can’t be bothered, but in times of emergency I’m still safe with a fridge door that’s half full of gently used store bought dressings. I love complex dressings with surprising flavour combinations, soft and nutty dressings that let the flavours of the lettuce come through, mouth-puckeringly acidic dressings that awaken the taste buds and then punish them for showing up, and so on and so forth. There is room in my twisted little heart for all the dressings on God’s green earth and I generally don’t discriminate. However, I can’t help playing favourites and this is probably the dressing that I make the most – a classic French vinaigrette that I have been utterly addicted to ever since I was a ravenous 16 year old working at a charming French Relais du Silence in Haliburton, Ontario. It was there that I learned how good, simple ingredients that are well combined and well seasoned can produce exceptional and classic results. I also learned that it’s nice to have your entree shine, and sometimes a simple salad of well dressed lettuce can be a more satisfying side than a fussy bowl of 17 different vegetables, nuts and fruits.

Classic French Sherry Vinaigrette

This will yield about 1 cup, which you can keep in a sealed container in the fridge for at least a week or two as long as you let it return to room temperature and give it a good shake before you use it.


Watch the video: Simple Sherry Vinaigrette