Sherry Oil Vinaigrette

Name: Sherry Oil Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about ¾ cup (200 ml) Olive Oil; about 3 Tbsp (50 ml) Sherry Vinegar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · SHELLFISH SALADS & GREENS

In the published recipe, this is the dressing for shellfish salad.

Passédat's sherry-oil vinaigrette for shellfish.

On the jar

SHERRY OIL

Method: shake
Yield: about 1 cup
Ingredients: 4

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Ratio

OLIVE OIL 200 mlSHERRY VINEGAR 50 ml

Ingredients

Olive Oilabout ¾ cup (200 ml)
Sherry Vinegarabout 3 Tbsp (50 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 4:1, higher than 78% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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Keep this recipe

4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 6 stars · 2 national awards

Sherry Oil Vinaigrette★★★ KITCHENOn the jar: SHERRY OIL
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Gérald Passédat. French / Provençal seafood. Cited awards include: Michelin 3* (Le Petit Nice).

Originally published as Vinaigrette Huile–Xérès.

Adapted from a Gérald Passédat recipe (Gérald Passédat / Gourmetpedia (Petit Nice shellfish salad)).

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). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Gérald Passédat / Gourmetpedia (Petit Nice shellfish salad) (published as “Vinaigrette Huile–Xérès”). Full citation lives in Provenance.

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