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January 29, 2011

A Sherry Vinaigrette for Sherry

Halla Helena,

You had such a wonderful dinner at Old World Winery, the food was amazing. Could you share the dressing recipe ? It was so nice and light and was hoping to serve that for our bridge girls weekend coming up in Feb.

Thank You Helena and hope to see you again real soon.

Warmest regards,

Thank you Sherry for enlightening our dinners with your happy smile and great decorating skills. Here is the recipe that you requested.

Sherry Mustard Vinaigrette

1 TBSP Finely Chopped Shallots
1 TBSP Dijon Mustard
1 TBSP Granulated Sugar
1 C
Extra Virgin Olive Oil (EVOO)
2 TBSP Dry Sherry
1 C Rice Wine Vinegar
Salt and
White Pepper to taste

1. Mix shallot, mustard, sugar, EVOO and Dry Sherry.
2. While whisking, pour vinegar in slowly and continue until thickened.
3. Taste off with salt and pepper.
4. If to acid, taste off with a little bit more sugar and/or EVOO.

A good way to taste a vinaigrette is to dip in a leaf of the lettuce, so you see that the flavor gets balanced with the actual greens.


We hope to see you back in a couple of months :)
Take care,

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