Sherry Tomato Vinaigrette Recipes

THE SHERRY VINAIGRETTE I USE ON EVERYTHING

The Sherry Vinaigrette I Use on Everything image

Provided by Alex Guarnaschelli

Time 5m

Yield about 1 1/3 cups

Number Of Ingredients 7

Ingredients

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.

AGED SHERRY VINAIGRETTE

Aged Sherry Vinaigrette image

Provided by Food Network

Categories main-dish

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

2 ounces pasteurized eggs*
2 ounces aged sherry vinegar
8 ounces canola oil
2 teaspoons Dijon mustard
1 teaspoon sugar

Steps:

In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

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