Pittsburgh Chef Joey Hilty loves the depth of flavor sherry brings to his easy homemade vinaigrette recipe. While extremely simple, you can use this with more than just salads. Try it with roasted vegetables or even a nice piece of fish.
Sherry Vinaigrette Recipe
4 tsp sherry vinegar; more to taste
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp fresh thyme, finely chopped (optional)
1/8 tsp kosher salt
Pinch freshly ground black pepper
3 tbsp extra-virgin olive oil
In a small bowl, whisk together the vinegar, honey, mustard, thyme (if using), salt, and pepper. Slowly add the olive oil, whisking constantly and vigorously as you go.
Alternatively, combine all the ingredients in a small jar, such as an empty mustard jar, close the lid tightly, and shake like crazy until well combined. Taste and add a little more vinegar if you prefer a sharper vinaigrette.
Recipe by Joey Hilty, The Vandal / Photography Dave Bryce / Styling Keith Recker
Subscribe to TABLE Magazine’s print edition.