Sherry Vinaigrette Recipe

Sherry Vinaigrette Recipe

  • ½ shallot, finely minced
  • 4 thyme sprigs, leaves removed
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons sherry vinegar
  • 6 tablespoons extra virgin olive oil
  1. In a small bowl, combine the shallot, thyme, and a good pinch each of salt and pepper. Add the sherry vinegar and let macerate for 10 minutes.
  2. Whisk in the olive oil in a slow, steady stream. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)