Sherry Vinaigrette

Name: Sherry Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (45 ml)
Cuisine: Mediterranean
Ingredients: ½ oz (14 g) shallot Shallot; 2 tsp (10 ml) sherry vinegar Sherry Vinegar; 1 tsp (5 ml) lemon juice Lemon Juice; ½ tsp (2.5 ml) Dijon mustard Dijon Mustard; 3 tsp (15 ml) EVOO Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Chan Yan Tak recipe. Not affiliated with, sponsored by, or endorsed by Chan Yan Tak.

DRESSING · GOJI BERRY OR GREEN SALADS

In the published recipe, this is the dressing for goji berry salads.

Chan Yan Tak's sherry vinaigrette for goji salads.

On the jar

SHERRY

Method: shake
Yield: about ¼ cup
Ingredients: 7
Jar batch: 7.85× recipe

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Ratio

OLIVE OIL 15 mlSHERRY VINEGAR 10 mlLEMON JUICE 5 mlDIJON 3 ml

Ingredients

Shallot½ oz (14 g) shallot
Sherry Vinegar2 tsp (10 ml) sherry vinegar
Lemon Juice1 tsp (5 ml) lemon juice
Dijon Mustard½ tsp (2.5 ml) Dijon mustard
Olive Oil3 tsp (15 ml) EVOO
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, LEMON JUICE, DIJON.
Add by count: 2½ SHALLOTS.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars · 4 national awards

Sherry Vinaigrette★★★ KITCHENOn the jar: SHERRY
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Greek VinaigretteNATIONAL AWARD WINNEROn the jar: GREEK

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Provenance

Chan Yan Tak. Cantonese / fine dining. Cited awards include: Michelin 3* historical / 2* (Lung King Heen, Four Seasons HK); Asia's 50 Best desk.

Adapted from a Chan Yan Tak recipe (Chan Yan Tak / Four Seasons Taste (Epoch Times)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 7.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chan Yan Tak / Four Seasons Taste (Epoch Times) (published as “Sherry Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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