Sherry Shallot Vinaigrette

Sherry Shallot Vinaigrette

Active Time30 mins
Total Time30 mins
Yield: 4 cups


  • 2 cups vegetable oil
  • 2 cups shallots chopped
  • 2 cups sherry vinegar can sub white wine vinegar
  • 1 cup water
  • 1/4 cup dijon mustard
  • to taste kosher salt
  • freshly ground black pepper


  • Heat small saucepan over high heat
  • Add 2 TBS oil and allow to get very hot
  • Add shallots and cook until very brown
  • Add sherry vinegar and reduce by 3/4, simmering for at least 10 minutes
  • Remove from heat and allow shallots to cool.
  • Carefully transfer shallots to food processor.
  • Add water and mustard, secure lid and process until smooth
  • While food processor running slowly pour oil into bowl and process until incorporated.
  • Season to taste with salt and pepper


I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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