Sherry Vinaigrette

Name: Sherry Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: Mediterranean
Ingredients: 2 tbsp finely chopped shallot (20 g) Shallot; 2 tbsp sherry vinegar (30 ml) Sherry Vinegar; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 tsp organic sugar (4 g) Sugar; 3 tbsp extra-virgin olive oil (45 ml) Olive Oil; kosher salt (2 g) Salt

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

A bright dressing for salads and vegetables.

Ratio

Sherry Vinegar 30 mlDijon Mustard 5 mlOlive Oil 45 ml

Ingredients

Shallot2 tbsp finely chopped shallot (20 g)
Sherry Vinegar2 tbsp sherry vinegar (30 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Sugar1 tsp organic sugar (4 g)
Olive Oil3 tbsp extra-virgin olive oil (45 ml)
Saltkosher salt (2 g)

Method

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

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2 kitchens · 1 star · 2 national awards

Sherry VinaigretteNATIONAL AWARD WINNEROn the jar: SHERRY
Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Shallot-Garlic Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
Shallot-Garlic-Thyme Vinaigrette★ STARRED KITCHENOn the jar: SHALLOT

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Provenance

Dan Kluger works in Seasonal American / New York at ABC Kitchen; credentials include James Beard Best New Restaurant 2011 (ABC Kitchen, executive chef); Food & Wine Best New Chef 2012.

Adapted from a Dan Kluger recipe (Dan Kluger / Peter Som Extra Taste).

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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dan Kluger / Peter Som Extra Taste (published as “Sherry Vinaigrette”). Full citation lives in Provenance.

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