Sherry Vinegar Vinaigrette
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons Dijon-style mustard
- 1tablespoon finely chopped shallots
- ½teaspoon finely minced garlic
- ¾cup peanut, corn or vegetable oil
- ¼cup vinegar, preferably sherry-wine vinegar
- Salt to taste if desired
- 1teaspoon freshly ground black pepper
Nutritional analysis per serving (8 servings)
191 calories; 21 grams fat; 1 gram saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the mustard, shallots and garlic in a mixing bowl and gradually add half the oil, beating vigorously with a wire whisk.
- Step 2
Alternately beat in the remaining oil and the vinegar. Add salt and pepper. When finished the dressing should be thoroughly homogenized.
Private Notes
Comments
If using a strong French Dijon mustard, such as Amora, reduce the amount of mustard from 2 tablespoons to 1 tablespoon. Taste and adjust if needed. I found the Amira mustard overpowered the dressing.
I used 1 tbsp strong Dijon and 1 tbsp mild rough cut Dijon and it turned out well. I used a full cup of oil and added a squirt of agave syrup to balance the mustard/vinegar.
Delicious-stayed emulsified! I usually use EVOO for salad dressing but used canola, dried shallots & granulated garlic (the last 2 because I was in a hurry)-and it still came out delicious! Next time I will try with fresh garlic & shallot.
I left out the shallot and doubled the garlic to make up for it, then I used EVOO instead of other oils. Pretty tasty!
I really loved this. I used Edmond Fallot’s walnut Dijon.