Ironpass Sherry-Shallot

From a starred kitchen & national award winner

Ratio

SHERRY VIN 35WATER 15OLIVE OIL 240HONEY 8DIJON 8GRAIN MUSTARD 8

Ingredients

SHALLOT45 g
SHERRY VIN35 ml
WATER15 ml
OLIVE OIL240 ml
HONEY7.5 ml
DIJON7.5 ml
GRAIN MUSTARD7.5 ml
THYME0.5 g
GARLIC5 g
SALT6 g
PEPPER1 g

Method

Pour to the lines in order (bottom → top): SHERRY VIN, WATER, OLIVE OIL, HONEY, DIJON, GRAIN MUSTARD.
Add finishing notes: SHALLOT, THYME, GARLIC, SALT, PEPPER.
Cap the jar and shake until emulsified.

Provenance

Jody Williams and Rita Sodi of Via Carota in New York’s West Village; Michelin and James Beard Outstanding Restaurant lineage. Tuscan–Roman trattoria cooking without a single ego chef name on the door.

Originally published as House Dressing (Via Carota / Nosrat).

Adapted from a recipe published by Jody Williams & Rita Sodi (Via Carota) in Via Carota via Samin Nosrat Good Things / NYT Cooking.

FAQ

Can this go in a shake jar?+

Yes — it passes the shake-fit checks and can occupy a jar column.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Via Carota via Samin Nosrat Good Things / NYT Cooking (published as “House Dressing (Via Carota / Nosrat)”). Full citation lives in Provenance.

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