Sherry Vinaigrette

Preparation info
  • ¾ cups

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

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


  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.