Sherry-Shallot Dressing

Name: Sherry–shallot Dressing
Prep time: 5 min
Total time: 5 min
Yield: 140 ml
Cuisine: Latin
Ingredients: 45 ml Sherry Vinegar; 30 ml Shallot; 7.5 ml Thyme; 7.5 ml Grain Mustard; 7.5 ml Honey; 90 ml Olive Oil; 2 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Jose Garces recipe. Not affiliated with, sponsored by, or endorsed by Jose Garces.

Sherry–shallot from a national-award-winning chef.

Ratio

Sherry Vinegar 45 mlShallot 30 mlThyme 8 mlGrain Mustard 8 mlHoney 8 mlOlive Oil 90 ml

Ingredients

Sherry Vinegar — 45 ml
Shallot — 30 ml
Thyme — 7.5 ml
Grain Mustard — 7.5 ml
Honey — 7.5 ml
Olive Oil — 90 ml
Salt — 2 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Sherry Vinegar, Shallot, Thyme, Grain Mustard, Honey, Olive Oil.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Jose Garces works in Latin American / Spanish; credentials include James Beard Best Chef: Mid-Atlantic 2009.

Originally published as Sherry–Shallot Dressing.

Adapted from a Jose Garces recipe (Jose Garces / Food & Wine (ensalada verde with Idiazábal)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jose Garces / Food & Wine (ensalada verde with Idiazábal) (published as “Sherry–Shallot Dressing”). Full citation lives in Provenance.

Add to a jar