Food & Cooking Recipes Sherry Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 30, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 cup This simple vinaigrette recipe makes a great alternative to store-bought dressings. It's a Good Thing. Ingredients ¼ cup sherry-wine vinegar ¾ cup olive oil 1 ½ teaspoons Dijon mustard 1 shallot, finely chopped Coarse salt and freshly ground pepper Directions 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. Rate it Print