📝 About This Recipe
This sophisticated vinaigrette captures the sun-drenched essence of Andalusia, blending the nutty complexity of aged Sherry vinegar with the bright lift of fresh aromatics. It is a masterclass in balance, offering a perfect harmony of sharp acidity, rich fat, and a subtle sweetness that elevates even the simplest greens. Whether drizzled over a crisp garden salad or used as a finishing touch for roasted vegetables, this emulsion is the secret weapon every home chef needs in their repertoire.
🥗 Ingredients
The Acid Base
- 1/4 cup Sherry Vinegar (preferably Reserva or Gran Reserva for depth)
- 1 tablespoon Fresh Lemon Juice (strained to remove seeds)
The Oil Blend
- 1/2 cup Extra Virgin Olive Oil (use a high-quality Spanish oil if possible)
- 1/4 cup Neutral Oil (such as grapeseed or avocado oil to prevent the olive oil from overpowering)
Aromatics and Seasoning
- 1 small Shallot (minced very finely)
- 1 clove Garlic (grated into a paste using a microplane)
- 2 teaspoons Dijon Mustard (acts as a natural emulsifier)
- 1 teaspoon Honey or Agave Nectar (to balance the sharp acidity)
- 1/2 teaspoon Fresh Thyme (leaves stripped and finely chopped)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (coarsely ground)
- 1 teaspoon Cold Water (optional, to adjust consistency)
👨🍳 Instructions
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1
Begin by preparing your aromatics; peel and mince the shallot as finely as possible to ensure even distribution throughout the dressing.
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2
Grate the garlic clove using a microplane or mash it with a pinch of salt using the side of a chef's knife until it becomes a smooth paste.
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3
In a medium-sized stainless steel or glass mixing bowl, combine the minced shallots and the garlic paste.
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4
Pour the Sherry vinegar and lemon juice over the aromatics. Let this mixture sit for 5 minutes; the acid will 'macerate' the shallots, softening their raw bite.
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5
Whisk in the Dijon mustard and the honey until the mixture is smooth and the honey has completely dissolved.
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6
Add the chopped fresh thyme, kosher salt, and cracked black pepper to the bowl, stirring to combine.
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7
In a separate small pitcher, blend the extra virgin olive oil and the neutral oil together.
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8
Place a damp kitchen towel in a ring on your counter and set the mixing bowl inside it; this stabilizes the bowl so you have both hands free for whisking and pouring.
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9
While whisking vigorously with one hand, begin adding the oil blend drop by drop with the other hand.
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10
Once the mixture begins to look creamy and thickened (the 'emulsion' phase), you can increase the pour to a very slow, steady stream, whisking constantly.
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11
Continue whisking until all the oil is incorporated and the dressing is thick, glossy, and pale golden in color.
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12
Taste the vinaigrette with a leaf of the lettuce you intend to use. If it is too sharp, whisk in the teaspoon of cold water or another drop of honey.
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13
Adjust the seasoning with additional salt and pepper if necessary.
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14
Transfer the vinaigrette to a glass jar and let it rest at room temperature for at least 20 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always use a high-quality Sherry vinegar (look for 'Jerez' on the label) as the flavor profile varies significantly between brands. If your vinaigrette breaks (separates), whisk a teaspoon of mustard with a teaspoon of water in a clean bowl and slowly whisk the broken dressing into it. For a smoother texture, you can pulse all ingredients except the oil in a blender, then stream the oil in while the motor is running. Store in the refrigerator for up to 1 week, but remember to bring it to room temperature and shake well before using as olive oil solidifies when cold. Avoid using a food processor for small batches, as the blade often sits too high to effectively emulsify the small volume of liquid.
🍽️ Serving Suggestions
Drizzle over a classic Wedge Salad with blue cheese crumbles and crispy pancetta. Pair with roasted beets, goat cheese, and toasted walnuts for a sophisticated side dish. Use as a finishing sauce for grilled asparagus or charred broccolini. Serve alongside a chilled glass of Manzanilla Sherry and a plate of Marcona almonds. Brush onto grilled chicken or white fish during the last 2 minutes of cooking for a bright glaze.