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Sherry Vinaigrette


This sherry vinaigrette recipe is courtesy of Eric Ripert and is used to make his Hamachi Tandoori.

  • Yield: Makes 1 cup

Source: The Martha Stewart Show, March Spring 2008


  • 3 tablespoons sherry-wine vinegar
  • 1/2 tablespoon red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • Fine sea salt
  • Freshly ground white pepper


  1. Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.

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