In the realm of culinary arts, versatility reigns supreme. Enter the Sherry Vinaigrette, a culinary chameleon that transforms salads, vegetables, and meats into delectable masterpieces. Its harmonious blend of flavors, ranging from tangy to nutty, elevates simple dishes to extraordinary heights. With its ability to enhance a wide array of ingredients, this versatile dressing deserves a prominent place in every kitchen.
This article presents a curated collection of Sherry Vinaigrette recipes, each offering a unique twist on this classic condiment. From the traditional Sherry Vinaigrette, with its delicate balance of vinegar, oil, and sherry, to the vibrant Orange-Sherry Vinaigrette, which adds a burst of citrusy freshness, these recipes cater to diverse palates and culinary preferences.
For those seeking a flavorful yet healthy option, the Low-Carb Sherry Vinaigrette is an ideal choice, featuring a reduced sugar content without compromising on taste. And for those with a penchant for bold flavors, the Spicy Sherry Vinaigrette, infused with a touch of chili peppers, delivers a satisfying kick.
The versatility of Sherry Vinaigrette extends beyond salads. Drizzle it over grilled vegetables to enhance their natural sweetness, or use it as a marinade for chicken, fish, or tofu, infusing them with a savory and tangy flavor. Its applications are boundless, making it a culinary workhorse that deserves a prominent place in every kitchen.
SHERRY-SHALLOT VINAIGRETTE
Gussy up your greens with a sophisticated dressing built on sherry vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
SHERRY THYME VINAIGRETTE
This vinaigrette is delicious over most roasted or steamed vegetables, or leftover turkey and a medley of fresh salad greens.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Shake all ingredients in a well-sealed jar. Use immediately, or store in refrigerator up to 1 week. Before serving, bring vinaigrette to room temperature and reshake to combine.
AGED SHERRY VINAIGRETTE
Steps:
- In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.
MIXED GREEN SALAD WITH SHERRY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
- Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
Steps:
- Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
FRANK STITT'S SHERRY VINAIGRETTE
A simple shallot-sherry vinaigrette recipe makes the perfect partner for the pleasingly bitter watercress salad served alongside chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.
- Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days.
SHERRY VINAIGRETTE
This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 12 cup
Number Of Ingredients 6
Steps:
- Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
- Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
- Taste and balance the flavors to taste. Enjoy!
Nutrition Facts : Calories 60.3, Fat 6.8, SaturatedFat 0.9, Sodium 4.9, Carbohydrate 0.1
SHERRY VINAIGRETTE
This sherry vinaigrette recipe is courtesy of Eric Ripert and is used to make his Hamachi Tandoori.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.
SHERRY VINAIGRETTE
This Sherry Vinaigrette recipe is simple and delicious, making it a great salad dressing.
Provided by Martha Stewart
Yield Makes about 1/3 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, mustard, and grapeseed and walnut oils. Season with salt and pepper.
SHERRY VINAIGRETTE
This simple vinaigrette recipe makes a great alternative to store-bought dressings. It's a Good Thing.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.
SHERRY VINEGAR VINAIGRETTE
Provided by Craig Claiborne
Categories easy, condiments
Time 5m
Yield About 1 cup
Number Of Ingredients 7
Steps:
- Put the mustard, shallots and garlic in a mixing bowl and gradually add half the oil, beating vigorously with a wire whisk.
- Alternately beat in the remaining oil and the vinegar. Add salt and pepper. When finished the dressing should be thoroughly homogenized.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 79 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use a good quality sherry vinegar. This is the key ingredient in the vinaigrette, so don't skimp on it. Look for a vinegar that is aged for at least 10 years and has a rich, complex flavor.
- Whisk the vinaigrette until it is emulsified. This means that the oil and vinegar are combined and form a smooth, creamy mixture. If the vinaigrette is not emulsified, it will separate and the oil will float on top.
- Season the vinaigrette to taste. Add salt and pepper to taste, and you can also add other herbs or spices, such as garlic, shallots, or Dijon mustard.
- Use the vinaigrette immediately or store it in the refrigerator for later use. The vinaigrette will keep for up to 2 weeks in the refrigerator.
Conclusion:
The sherry vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and meats. It is also a great marinade for chicken, fish, and pork. The key to making a good sherry vinaigrette is to use a good quality sherry vinegar and to whisk the vinaigrette until it is emulsified. You can also season the vinaigrette to taste with salt, pepper, and other herbs or spices.
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