Dijon Mustard And Sherry Vinaigrette
Today’s post is really two separate demos. One is to show you a fantastic, all-purpose salad dressing using sherry vinegar. The second is a technique that makes emulsifying a dressing a fast and easy process. The reason I like sherry vinegar so much is that combines the complex, tartness of really good wine vinegar, with the rich, sweetness of balsamic vinegar. The vinaigrette shown today literally goes great with everything; whether it’s under a delicate filet of poached fish, over a grilled steak, or with an avocado salad, as you see pictured here (avocado salad sold separately). The squeeze bottle method I show is such an easy way to emulsify a dressing and eliminates the need for the old “stand there and slowly drizzle in the oil in a fine stream” method. Lots of professional cooks will of course use a blender, which works great, but for the home cook making smaller amounts, I think my squeeze bottle is the way to go. By the way, as you’ll hear me attempt to explain during the video recipe clip, the small amount of mustard is a key ingredient, and if you leave it out, the oil and vinegar will not stay bound together. Needless to say, this is my base recipe and can be varied in countless ways by adding herbs, garlic, shallots, etc. Enjoy!
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Difficulty Level:Very Easy
Preparation Time:5 Minutes
If you are looking for an all-purpose salad dressing recipe using sherry vinegar then watch this one. Chef John shows us a technique that makes emulsifying a dressing a fast and easy process, without the need of a blender. This dressing of sherry vinegar combines the complex, tartness of really good wine vinegar, with the rich, sweetness of balsamic vinegar. This is definitely as dressing that will go with almost anything, poached fish, grilled steak, salad greens and can even be used as a glaze.