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Sherry Vinaigrette

This simple vinaigrette recipe makes a great alternative to store-bought dressings. It's a Good Thing.

  • Yield: Makes 1 cup

Source: The Martha Stewart Show, September 2009


  • 1/4 cup sherry-wine vinegar
  • 3/4 cup olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1 shallot, finely chopped
  • Coarse salt and freshly ground pepper


  1. In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.

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