Sherry Vinaigrette

This sherry vinaigrette recipe from chef Frank Stitt's "Bottega Favorita" cookbook is used to make his Roasted Trout with Dill and Lemon.

  • Yield: Makes 1/2 cup
Sherry Vinaigrette

Source: The Martha Stewart Show, February Winter 2009


  • 1/2 shallot, finely minced
  • 2 tablespoons sherry vinegar
  • Coarse salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil


  1. In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.

  2. Whisk in olive oil in a slow, steady stream. Season with salt and pepper.

Cook's Notes

Keep refrigerated until ready to use, up to 3 days.


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