Sherry Mustard Vinaigrette

Name: Sherry Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (110 ml)
Cuisine: Latin
Ingredients: 2 1/2 Tbsp finely chopped shallot (25 g) Shallot; 2 Tbsp sherry vinegar (30 ml) Sherry Vinegar; 1 tsp Dijon (5 ml) Dijon Mustard; 1/4 tsp kosher salt (1.5 g) Salt; 1/4 tsp black pepper (0.5 g) Pepper; 1/4 cup EVOO (60 ml) Olive Oil

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

Sherry Mustard from a national-award-winning chef.

Ratio

Sherry Vinegar 30 mlDijon Mustard 5 mlOlive Oil 60 ml

Ingredients

Shallot — 2 1/2 Tbsp finely chopped shallot (25 g)
Sherry Vinegar — 2 Tbsp sherry vinegar (30 ml)
Dijon Mustard — 1 tsp Dijon (5 ml)
Salt — 1/4 tsp kosher salt (1.5 g)
Pepper — 1/4 tsp black pepper (0.5 g)
Olive Oil — 1/4 cup EVOO (60 ml)

Method

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

Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Adapted from a Gregory Gourdet recipe (Gregory Gourdet / Food & Wine).

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 Gregory Gourdet / Food & Wine (published as “Sherry Mustard Vinaigrette”). Full citation lives in Provenance.

Add to a jar