Best Honey Sherry Vinaigrette Recipes

Sherry Vinaigrette image

Provided by Sharon123

Time 10m

Yield 12 cup

Number Of Ingredients 6

1 -2 garlic clove, coarsely chopped
salt
fresh ground black pepper
1 1/2 tablespoons sherry wine vinegar (or aged red wine vinegar)
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil

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 image

Yield makes 3/4 cup or 4 to 6 servings

Number Of Ingredients 7

1 medium shallot, finely minced
2 tablespoons sherry wine vinegar
1 tablespoon fig preserves, or 1 tablespoon honey
2 teaspoons chopped capers
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper

Steps:

Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

Sherry Vinaigrette image

Yield Makes about 1/2 cup

Number Of Ingredients 6

3 tablespoons Sherry vinegar
2 tablespoons plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon honey
2 tablespoons water
1 tablespoon olive oil
freshly ground black pepper to taste

Steps:

In a small bowl whisk together ingredients and salt to taste. Vinaigrette may be made 2 days ahead and chilled, covered.

The Sherry Vinaigrette I Use on Everything image

Provided by Alex Guarnaschelli

Categories condiment

Time 5m

Yield about 1 1/3 cups

Number Of Ingredients 7

1 large egg yolk
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon kosher salt
2 teaspoons Worcestershire sauce, preferably Lea and Perrins
1/8 teaspoon freshly ground black pepper
1 cup canola oil
1/4 cup extra-virgin olive oil

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.