Pittsburgh Chef Joey Hilty loves the depth of flavor sherry brings to his easy homemade vinaigrette recipe. While extremely simple, you can use this with more than just salads. Try it with roasted vegetables or even a nice piece of fish.
What to Pair Sherry Vinaigrette With
Sherry vinaigrette is incredibly versatile. It’s a little sweet and a little tart, and makes an addition to your pantry. In a dressing, you can toss it with arugula, fennel, pomegranate seeds, and pistachios to add a little extra oomph to your salad game. But, as stated above, it actually can be used with vegetables, fish, or even avocado to add a kick to these foods up a notch. You can also try putting a splash into a soup to enhance the flavor. It is, of course, a must in gazpacho.
Sherry Vinaigrette Recipe
Ingredients
- 4 tsp sherry vinegar; more to taste
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp fresh thyme, finely chopped (optional)
- 1/8 tsp kosher salt
- Pinch freshly ground black pepper
- 3 tbsp extra-virgin olive oil
Instructions
In a small bowl, whisk together the vinegar, honey, mustard, thyme (if using), salt, and pepper. Slowly add the olive oil, whisking constantly and vigorously as you go.
Alternatively, combine all the ingredients in a small jar, such as an empty mustard jar, close the lid tightly, and shake like crazy until well combined. Taste and add a little more vinegar if you prefer a sharper vinaigrette.
Recipe by Joey Hilty, The Vandal / Photography Dave Bryce / Styling Keith Recker
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