Shallot and sherry wine vinaigrette is a versatile dressing that can be used to enhance a variety of dishes. With its sweet and tangy flavor, this vinaigrette is a perfect complement to salads, grilled meats, roasted vegetables, and even seafood. The combination of shallots, sherry wine, and other flavorful ingredients creates a unique and delicious dressing that is sure to impress your taste buds.
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SHERRY SHALLOT VINAIGRETTE
Sherry Shallot Vinaigrette Recipe is a wonderful way to bring out all the flavors of your favorite salad!
Provided by Ruthie A Knudsen
Categories Salad
Time 20m
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat add a ¼ cup olive oil.
- Once hot add 5 finely minced shallots and saute for 5 minutes or until translucent.
- Scrape from pan; set aside to cool.
- Add the remaining roughly chopped 6 shallots to the same pan.
- Add the onion, carrot, celery, and 2 tablespoons of olive oil; cook for 4 minutes stirring frequently.
- Add red wine and allow to simmer for 5 minutes, or until almost dry.
- Stir in chicken broth and sachet.
- Bring to a simmer and allow to simmer for 4 minutes or until liquid is reduced by half.
- Immediately strain through a fine strainer into a medium sized mixing bowl and discard solids.
- Allow to cool, when cool whisk in remaining oil and sherry vinegar.
- Season to taste with salt and pepper.
- Stir in reserved minced shallot and parsley just before serving.
Nutrition Facts : Calories 240 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 151 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
SHERRY-SHALLOT VINAIGRETTE
Gussy up your greens with a sophisticated dressing built on sherry vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
SHERRY-SHALLOT VINAIGRETTE
Do you always make red-wine vinaigrette? Shake up your routine and try sherry vinegar instead. It's made from Spanish sherry and, therefore, has notes of almonds and caramel without a hint of sweetness.
Provided by Julia Clancy
Categories Vegan Salad Dressing Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Combine oil, vinegar, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 0.1 g, Fat 9.3 g, SaturatedFat 1.3 g, Sodium 145.4 mg
SHALLOT AND SHERRY-WINE VINAIGRETTE
This bright and simple vinaigrette pairs beautifully with our Chopped Spring Salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/4 cup
Number Of Ingredients 5
Steps:
- In a medium bowl, combine the shallot, mustard, and vinegar; whisk to combine. Slowly whisk in the olive oil until well combined; season the vinaigrette with salt and pepper.
SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
AGED SHERRY-WALNUT VINAIGRETTE
Provided by Katy Sparks
Categories Mustard No-Cook Quick & Easy Salad Dressing Vinegar Walnut Shallot
Yield Makes approximately 1 cup
Number Of Ingredients 7
Steps:
- Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
- *Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.
CREAMY SHALLOT AND PARSLEY VINAIGRETTE
This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.
Provided by Mike Karam
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g
RED WINE AND SHALLOT VINAIGRETTE
Use for salads, or seafoods. I do not eat oyster's, but I believe this vinaigrette goes very well with them.
Provided by Tisme
Categories Australian
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place all ingredients into a glass jar and tightly seal the lid.
- Shake the jar really well to combine all the ingredients.
- Refrigerate until ready to use (can be kept in fridge for up to 3 weeks).
- Remove from refrigerator when ready to use, to serve at room teperature.
Nutrition Facts : Calories 931.7, Fat 96.3, SaturatedFat 13.3, Sodium 44.1, Carbohydrate 6.2, Fiber 0.2, Sugar 1.5, Protein 0.5
EASY SHALLOT VINAIGRETTE
This vinaigrette is easy to make, has hardly any salt, and lasts about 1 week in the refrigerator. The recipe makes enough for about 4 salads.
Provided by barbara
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 11.9 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 134.5 mg, Sugar 8.9 g
SHERRY VINEGAR VINAIGRETTE
Provided by Craig Claiborne
Categories easy, condiments
Time 5m
Yield About 1 cup
Number Of Ingredients 7
Steps:
- Put the mustard, shallots and garlic in a mixing bowl and gradually add half the oil, beating vigorously with a wire whisk.
- Alternately beat in the remaining oil and the vinegar. Add salt and pepper. When finished the dressing should be thoroughly homogenized.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 79 milligrams, Sugar 0 grams, TransFat 0 grams
EASY SHALLOT VINAIGRETTE
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
Tips:
- Choose the right shallots: Use firm, unblemished shallots that are about 1 to 2 inches in diameter. Avoid any shallots that have signs of sprouting or bruising.
- Slice the shallots thinly: This will help the shallots release their flavor into the vinaigrette.
- Use a good quality sherry vinegar: Sherry vinegar is a key ingredient in this vinaigrette, so it's important to use a good quality one. Look for a vinegar that is aged for at least 3 years and has a rich, nutty flavor.
- Whisk the vinaigrette until it is well combined: This will help to emulsify the vinaigrette and prevent it from separating.
- Let the vinaigrette rest for at least 30 minutes before using: This will allow the flavors to meld and develop.
- Use the vinaigrette on salads, roasted vegetables, or grilled meats: This vinaigrette is a versatile dressing that can be used on a variety of dishes.
Conclusion:
This shallot and sherry wine vinaigrette is a simple but flavorful dressing that is perfect for salads, roasted vegetables, and grilled meats. It's easy to make and can be tailored to your own taste preferences. Experiment with different types of sherry vinegar and shallots to find the perfect combination for you.
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