- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
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.
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.
Made without the thyme, Sherry Vinaigrette can be refrigerated up to 3 weeks. Add the thyme and whisk to recombine before using.
Nutritional information is based on 16 servings.