Julee Rosso, Sheila Lukins

Sherry Vinaigrette

Preparation info

  • ¾

    cups
    • Difficulty

      Easy

Appears in

#42The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 1 tablespoon Dijon mustard
  • ¼ cup sherry vinegar
  • ¼ teaspoon

Method

  1. Whisk the mustard and sherry vinegar together in a small bowl.
  2. Stir in the salt and black pepper.
  3. Whisking constantly, dribble the olive oil into the vinegar mixture in a slow, steady stream.
  4. Taste, correct the seasoning, and reserve, covered, until ready to use.