Honey-Sherry Vinaigrette Emulsionada

Name: Honey-Sherry Vinaigrette Emulsionada
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (175 ml)
Cuisine: Mediterranean
Ingredients: 20 tsp olive oil (100 ml) Olive Oil; 10 tsp honey (50 ml) Honey; 5 tsp Sherry Vin (25 ml) Sherry Vinegar; about ¼ tsp (2 g) Salt

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

DRESSING · JAMÓN TARTARE & CURED MEATS

In the published recipe, this is the dressing for jamón tartare.

Aranda's honey-sherry vinaigrette for jamón tartare.

On the jar

HONEYSHERRY

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.45× recipe

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Ratio

OLIVE OIL 100 mlHONEY 50 mlSHERRY VINEGAR 25 ml

Ingredients

Olive Oil20 tsp olive oil (100 ml)
Honey10 tsp honey (50 ml)
Sherry Vinegar5 tsp Sherry Vin (25 ml)
Saltabout ¼ tsp (2 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, HONEY, SHERRY VINEGAR.
Season to finish: SALT (to taste).
Cap the jar and shake until emulsified.

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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.

3 kitchens · 3 stars · 2 national awards

Honey-Sherry Vinaigrette Emulsionada★ STARRED KITCHENOn the jar: HONEYSHERRY
Shallot-Garlic Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
Shallot-Garlic-Thyme Vinaigrette★ STARRED KITCHENOn the jar: SHALLOT
Lemon-White Balsamic Vinaigrette★ STARRED KITCHENOn the jar: LEMONWHITE

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Provenance

Javier Aranda. Spanish / Castilla. Cited awards include: Michelin 1* (La Cabra / Gaytán Madrid).

Originally published as Honey–Sherry Vinagreta Emulsionada.

Adapted from a Javier Aranda recipe (Javier Aranda / Cervantes × INTERPORC vol.2 + Diario de Gastronomía).

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 1.45× 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 Javier Aranda / Cervantes × INTERPORC vol.2 + Diario de Gastronomía (published as “Honey–Sherry Vinagreta Emulsionada”). Full citation lives in Provenance.

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