Sherry-Shallot Vinaigrette
Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Recipes | Salads |
| Site Categories | Vinaigrettes Salads |
Description
This is one of my all time favorite vinaigrettes, and we use it so often at Stella, we've started referring to it internally as our "house vin." Between the bite of the sherry vinegar, the sweetness of the honey and the tang of the stone ground mustard, this dressing goes great with just about any variety of greens. We currently use this vinaigrette for our butter lettuce salad, which will be demonstrated in an upcoming "completed dish" video.
Ingredients
| 1 | Shallot (Medium) | |
| 90 | g | Vinegar, Sherry |
| 200 | g | Vinegar, Champaigne |
| 70 | g | Mustard (Stone Ground) |
| 120 | g | Honey |
| 40 | g | Salt |
| 21 | g | Sugar |
| 85 | g | Olive Oil (Extra Virgin) |
| 570 | g | Canola Oil |
Instructions
Start by adding all the ingredients, including the oil, to the blender.
Blend ingredients, starting the blender on its lowest speed, and gradually working it up to the fastest speed possible. As the vinaigrette starts to come together, an emulsion will form, illustrated by the vortex hole about the size of a quarter shown in the bottom right hand picture below. Once this vortex is formed and the vinaigrette appears to have a smooth consistency, simply turn of the blender.
Store the sherry-shallot vinaigrette in a food safe squeeze bottle and refrigerate. It will hold in the refrigerator for two weeks.
Blend ingredients, starting the blender on its lowest speed, and gradually working it up to the fastest speed possible. As the vinaigrette starts to come together, an emulsion will form, illustrated by the vortex hole about the size of a quarter shown in the bottom right hand picture below. Once this vortex is formed and the vinaigrette appears to have a smooth consistency, simply turn of the blender.
Store the sherry-shallot vinaigrette in a food safe squeeze bottle and refrigerate. It will hold in the refrigerator for two weeks.
Glad you're enjoying the site. Most of the recipes provided on Stella Culinary are wieghed in grams because it is the only way to be truley accurate with re-creating a flavor profile. I recommend the Escali Digital Scale, which is what I use in my kitchen, and for under $30, you can't really beat it.
@Jibbitt,
You could actually leave this out a room temperature but the fat could go rancid after awhile, especially if its in direct sunlight. I recommend that you leave it in your fridge just as an extra precaution.
@Rbrham,
The mustard and honey are both emulsifiers, but the added particulate matter from the shallots helps to suspend the fat which will result in a more stable emulsion.