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Sherry Vinaigrette

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.

The Martha Stewart Show, February Winter 2009 http://www.marthastewart.com/345025/sherry-vinaigrette
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  • Yield Makes 1/2 cup

Ingredients

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

Directions

  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 Note

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

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