The Sherry Vinaigrette I Use On Everything Food
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.
SHERRY DIJON VINAIGRETTE
A dressing that is low calorie and contains no oil or mayo. Easy to make and SPICY! Not for garlic haters - this will keep the vampires away! You can use red wine vinegar too. You can also double the recipe if needed.
Provided by Shannon Cooks
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a chopper or blender.
- Pulse to combine and serve. Will keep in refrigerator for one week.
Nutrition Facts : Calories 20.8, Fat 0.6, SaturatedFat 0.1, Sodium 1334, Carbohydrate 3.2, Fiber 0.8, Sugar 0.2, Protein 1.1
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 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 VINAIGRETTE
Categories Mustard No-Cook Low Fat Quick & Easy Salad Dressing Vinegar Honey Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl whisk together ingredients and salt to taste. Vinaigrette may be made 2 days ahead and chilled, covered.
THE SHERRY VINAIGRETTE I USE ON EVERYTHING
Provided by Alex Guarnaschelli
Categories condiment
Time 5m
Yield about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.
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 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
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- Shake the oil, vinegar and mustard together in a glass covered jar. Season with salt and pepper to taste, if desired. The vinaigrette is ready to use or may be refrigerated in a covered container for up to a week.
- Bring to room temperature before using. You can warm the jar in a bowl of warm water if you are in a rush. Shake well right before using.
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- Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes. Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine). Season to taste with salt and pepper.
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Sherry Vinaigrette Recipe - Food.com. 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 ...
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The sherry vinaigrette I use on everything from The Home Cook: Recipes to Know by Heart (page 185) by Alex Guarnaschelli. Shopping List; Ingredients; Notes (1) Reviews (0) canola oil ; sherry vinegar; Worcestershire sauce; egg yolks; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index …
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