Basic Sherry Wine Vinaigrette Recipe

May 21, 2011 2:00 pm

A vinaigrette for a salad dressing or marinade

When it comes to Sherry wine vinaigrette, the rule (and it’s a very loose rule) of thumb for making a vinaigrette is three parts oil to one part vinegar. This rule poses problems, since the intensity of any given vinegar (and oil to a lesser degree) varies greatly. But it is a good starting point. One should never serve homemade vinaigrette without tasting it first to ensure a balance between oil and vinegar. 

Try a splash of sherry vinegar on grilled asparagus, steamed greens, or use it as a salad dressing. It can also double as a marinade for grilled vegetables and shellfish.

salad with vinaigrette
photo: avyklxyz on Flickr
Use vinaigrette on a salad or as a marinade
Servings: 6 servings


1/2 cup extra virgin olive oil
2 tablespoons sherry wine vinager
1 teaspoon lemon juice
1 teaspoon lemon zest
, to taste
  1. Whisk oil, vinegar, lemon juice, and lemon zest in a serving bowl until well combined.
  2. Season to taste and serve.
Level of Difficulty: 
Prep Time: 
5 minutes
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