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American, French
Sherry Vinaigrette Recipe-15617

Photo by: Joseph De Leo
Comments: 0


This recipe illustrates the fundamental method for making a balanced vinaigrette. First, salt and herbs are mixed with the vinegar. Then oil is added and the combination is mixed well. Finally, pepper is added and the vinaigrette is tasted, reseasoned, and given a few drops more of more oil, as needed.

With its delicate hint of sherry and shallots and flavoring of fresh thyme, this is the most versatile vinaigrette I make. If you haven’t yet discovered sherry vinegar, this is a good introduction to its sweet flavor.

Yield: Makes 1 cup


  • ¼ teaspoon kosher salt, plus a little more, if needed
  • 2 tablespoons finely chopped shallots
  • 1 sprig fresh thyme, leaves only
  • ¼ cup sherry vinegar, plus a little more, if needed
  • 1 cup extra-virgin olive oil
  • Freshly ground black pepper

Serve with:

Use as a marinade for:


In a medium bowl, whisk the salt, shallots, and thyme with the vinegar until the salt is dissolved. Slowly whisk in the oil until emulsified. Taste. Season with pepper and a little more salt, and adjust with vinegar or oil, if needed.


Make-ahead note:

Made without the thyme, Sherry Vinaigrette can be refrigerated up to 3 weeks. Add the thyme and whisk to recombine before using.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

121kcal (6%)
1mg (0%)
0mg (0%)
1mcg RAE (0%)
0mg (0%)
27mg (1%)
2g (9%)
14g (21%)
0mg (1%)

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