Mustard-Sherry Dressing

Name: Mustard-Sherry Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (75 ml)
Cuisine: Mediterranean
Ingredients: 3 Tbsp extra-virgin olive oil (45 ml) Olive Oil; 1 Tbsp grainy mustard (15 ml) Grain Mustard; 1 Tbsp sherry vinegar (15 ml) Sherry Vinegar; 1 Tbsp minced shallot (15 ml) Shallot; 1 tsp chopped thyme (5 ml) Thyme; about ⅛ tsp (1 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · POTATO & SAUSAGE SALADS

In the published recipe, this is the dressing for griddled sausages with potato and carrot salad.

Kahan's mustard-sherry dressing for a potato salad.

On the jar

MUSTARDSHERR

Method: shake
Yield: about ¼ cup
Ingredients: 7
Jar batch: 3.4× recipe

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Ratio

OLIVE OIL 45 mlGRAIN MUSTARD 15 mlSHERRY VINEGAR 15 ml

Ingredients

Olive Oil3 Tbsp extra-virgin olive oil (45 ml)
Grain Mustard1 Tbsp grainy mustard (15 ml)
Sherry Vinegar1 Tbsp sherry vinegar (15 ml)
Shallot1 Tbsp minced shallot (15 ml)
Thyme1 tsp chopped thyme (5 ml)
Saltabout ⅛ tsp (1 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, GRAIN MUSTARD, SHERRY VINEGAR.
Add by count: ¾ SHALLOT.
Season to finish: THYME (about 1½ 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. 7 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 1 star · 3 national awards

Mustard-Sherry DressingNATIONAL AWARD WINNEROn the jar: MUSTARDSHERR
Hazelnut VinaigretteNATIONAL AWARD WINNEROn the jar: HAZELNUT
Pecorino Lemon Kale DressingNATIONAL AWARD WINNEROn the jar: PECORINO-LEM
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO

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Provenance

Paul Kahan works in New American / Chicago; credentials include James Beard Outstanding Chef 2013; James Beard Best Chef: Midwest 2004.

Originally published as Mustard–Sherry Dressing.

Adapted from a Paul Kahan recipe (Paul Kahan / Food & Wine (griddled sausages potato salad; re-eligible under §1 v2 2026-07-18)).

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 3.4× 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 Paul Kahan / Food & Wine (griddled sausages potato salad; re-eligible under §1 v2 2026-07-18) (published as “Mustard–Sherry 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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