Published by Workman
Spanish sherry vinegar has a superb complex flavor—similar to a great aged wine. The best-quality sherry vinegars come from the Andalusia region of Spain, where world-class sherry is produced. A bacteria is introduced into this fortified wine to turn it into a weak solution of acetic acid, which makes it sour. For a sure bet, look for vinegars produced in the town of Jerez. If time allows, let the shallot macerate with the vinegar, salt, and pepper for 10 minutes before adding the oil. This tames the bite of the shallot while infusing the vinaigrette with its flavor. And after you whisk in the oil, always taste and adjust the seasoning and acidity. As well as on salads, try using this vinaigrette as a sauce for shellfish, fish, poultry, or beef.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan
Five Ingredients or LessYes
Taste and Textureherby, savory, tangy
- ½ shallot, finely minced
- 4 thyme sprigs, leaves removed
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons sherry vinegar
- 6 tablespoons extra virgin olive oil
In a small bowl, combine the shallot, thyme, and a good pinch each of salt and pepper. Add the sherry vinegar and let macerate for 10 minutes.
Whisk in the olive oil in a slow, steady stream. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)
2004 Frank Stitt