Best 11 Shallot And Sherry Wine Vinaigrette Recipes

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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.

Let's cook with our recipes!

SHERRY SHALLOT VINAIGRETTE



Sherry Shallot Vinaigrette image

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

5 shallots, finely minced
6 shallots, roughly chopped
¾ cup olive oil, divided
¼ cup white onion, finely chopped
¼ celery, finely chopped
1/4 cup carrots, finely chopped
¼ cup red wine
¼ cup chicken broth
¼ cup sherry wine vinegar
¼ teaspoon coarse salt
⅛ teaspoon pepper
2 tablespoons parsley, chopped
1 sachet: 1 bay leaf, 3 parsley stems, 5 peppercorns, 1 sprig of thyme

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



Sherry-Shallot Vinaigrette image

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

1/4 cup sherry vinegar
2 tablespoons chopped shallots
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

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



Sherry-Shallot Vinaigrette image

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

½ cup extra-virgin olive oil
¼ cup sherry vinegar
2 teaspoons minced shallot
¾ teaspoon salt

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



Shallot and Sherry-Wine Vinaigrette image

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

1 medium shallot, finely chopped
1 teaspoon Dijon mustard
1 1/2 tablespoons sherry-wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper

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



Shallot Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 6

1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

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



Aged Sherry-Walnut Vinaigrette image

Provided by Katy Sparks

Categories     Mustard     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Walnut     Shallot

Yield Makes approximately 1 cup

Number Of Ingredients 7

1 shallot, peeled and minced
1 teaspoon salt
1 teaspoon Dijon mustard
1/4 cup aged sherry vinegar
3 tablespoons walnut or hazelnut oil*
3/4 cup extra virgin olive oil
Freshly ground black pepper

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



Creamy Shallot and Parsley Vinaigrette image

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

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

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



Red Wine and Shallot Vinaigrette image

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

1 tablespoon shallot, chopped
1/2 cup dry red wine
1/4 cup lemon juice
salt flakes and fresh ground pepper, to taste
1 teaspoon Dijon mustard
2/3 cup extra virgin olive oil

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



Easy Shallot Vinaigrette image

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

½ cup olive oil
¼ cup red wine vinegar
3 tablespoons finely minced shallot
2 tablespoons honey
1 tablespoon Dijon mustard
1 pinch salt
1 pinch ground black pepper

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



Sherry Vinegar Vinaigrette image

Provided by Craig Claiborne

Categories     easy, condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 7

2 tablespoons Dijon-style mustard
1 tablespoon finely chopped shallots
1/2 teaspoon finely minced garlic
3/4 cup peanut, corn or vegetable oil
1/4 cup vinegar, preferably sherry-wine vinegar
Salt to taste if desired
1 teaspoon freshly ground black pepper

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



Easy Shallot Vinaigrette image

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

1 small shallot, peeled, finely minced (about 1/4 cup)
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1/2 teaspoon chopped fresh oregano, (optional)

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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