Sherry Shallot Dressing

Name: Sherry Shallot Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: French Classic
Ingredients: 3 Tbsp sherry vinegar (45 ml) Sherry Vinegar; 2 Tbsp very finely chopped shallot (30 ml) Shallot; 1 1/2 tsp very finely chopped thyme (7.5 ml) Thyme; 1 1/2 tsp whole-grain mustard (7.5 ml) Grain Mustard; 1 1/2 tsp honey (7.5 ml) Honey; 1/4 cup plus 2 Tbsp extra-virgin olive oil (90 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · ENSALADA VERDE & SHEEP CHEESE

In the published recipe, this is the dressing for ensalada verde with Idiazábal cheese.

José Garcés' sherry-shallot dressing for ensalada verde.

On the jar

SHERRYSHALLO

Method: shake
Yield: about ½ cup
Ingredients: 8
Jar batch: 1.7× recipe

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Ratio

OLIVE OIL 90 mlSHERRY VINEGAR 45 mlGRAIN MUSTARD 8 mlHONEY 8 ml

Ingredients

Sherry Vinegar3 Tbsp sherry vinegar (45 ml)
Shallot2 Tbsp very finely chopped shallot (30 ml)
Thyme1 1/2 tsp very finely chopped thyme (7.5 ml)
Grain Mustard1 1/2 tsp whole-grain mustard (7.5 ml)
Honey1 1/2 tsp honey (7.5 ml)
Olive Oil1/4 cup plus 2 Tbsp extra-virgin olive oil (90 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, GRAIN MUSTARD, HONEY.
Add by count: ¾ SHALLOT.
Season to finish: THYME (about 1 Tbsp), 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. 8 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars · 4 national awards

Sherry Shallot DressingNATIONAL AWARD WINNEROn the jar: SHERRYSHALLO
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY

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Provenance

Jose Garces works in Latin American / Spanish; credentials include James Beard Best Chef: Mid-Atlantic 2009.

Originally published as Sherry–Shallot Dressing.

Adapted from a Jose Garces recipe (Jose Garces / Food & Wine (ensalada verde with Idiazábal)).

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 1.7× 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 Jose Garces / Food & Wine (ensalada verde with Idiazábal) (published as “Sherry–Shallot Dressing”). 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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