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Sherry Shallot Vinaigrette
Active Time
30
minutes
mins
Total Time
30
minutes
mins
Yield:
4
cups
Materials
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
Instructions
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