Sherry Thyme Vinaigrette Recipes

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SHERRY-SHALLOT VINAIGRETTE

Gussy up your greens with a sophisticated dressing built on sherry vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4



Sherry-Shallot Vinaigrette image

Steps:

  • Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

1/4 cup sherry vinegar
2 tablespoons chopped shallots
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

SHERRY THYME VINAIGRETTE

This vinaigrette is delicious over most roasted or steamed vegetables, or leftover turkey and a medley of fresh salad greens.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 5m

Yield Makes about 1 cup

Number Of Ingredients 7



Sherry Thyme Vinaigrette image

Steps:

  • Shake all ingredients in a well-sealed jar. Use immediately, or store in refrigerator up to 1 week. Before serving, bring vinaigrette to room temperature and reshake to combine.

2 teaspoons whole-grain mustard
1 tablespoon finely chopped fresh thyme leaves
1/4 cup sherry vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
3/4 cup extra-virgin olive oil
1 tablespoon pure maple syrup

THE SHERRY VINAIGRETTE I USE ON EVERYTHING

Provided by Alex Guarnaschelli

Categories     condiment

Time 5m

Yield about 1 1/3 cups

Number Of Ingredients 7



The Sherry Vinaigrette I Use on Everything image

Steps:

  • In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.

1 large egg yolk
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon kosher salt
2 teaspoons Worcestershire sauce, preferably Lea and Perrins
1/8 teaspoon freshly ground black pepper
1 cup canola oil
1/4 cup extra-virgin olive oil

WILD RICE AND ROASTED VEGETABLE SALAD WITH SHERRY-THYME VINAIGRETTE

Categories     Salad     Mushroom     Onion     Rice     Vegetable     Side     Roast     Bell Pepper     Carrot     Winter     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 11



Wild Rice and Roasted Vegetable Salad with Sherry-Thyme Vinaigrette image

Steps:

  • Whisk first 4 ingredients in medium bowl. Season with salt and pepper.
  • Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.
  • Position racks in bottom third and top third of oven and preheat to 425°F. Spray 2 large baking sheets with nonstick spray. Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared baking sheet. Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second prepared baking sheet. Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes. Transfer to large bowl and cool.
  • Spray same sheets with nonstick spray. Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared sheet. Place onion wedges, rounded side down, on second sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt. Roast peppers and onions until brown and tender, about 30 minutes. Cool.
  • Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

2/3 cup olive oil
1/3 cup Sherry wine vinegar
2 tablespoons chopped fresh thyme
1 garlic clove, minced
5 6-ounce packages wild rice, rinsed, drained
Nonstick vegetable oil spray
1 pound carrots, peeled, cut diagonally into 1 1/2-inch pieces
6 1/2 tablespoons vegetable oil
1 1/2 pounds crimini mushrooms
3 large red bell peppers, quartered
1large red onion, cut into 6 wedges

HERB VINAIGRETTE

Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 5m

Yield Makes 1/2 cup

Number Of Ingredients 8



Herb Vinaigrette image

Steps:

  • Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil.

1 shallot, finely chopped
1 tablespoon grainy mustard
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh tarragon
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil

SHERRY VINAIGRETTE

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

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 cup

Number Of Ingredients 5



Sherry Vinaigrette image

Steps:

  • 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.

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

BAKED HALIBUT WITH WARM SHERRY ONION VINAIGRETTE

Categories     Herb     Olive     Bake     Quick & Easy     Vinegar     Halibut     Spring     Gourmet

Yield Serves 6

Number Of Ingredients 15



Baked Halibut with Warm Sherry Onion Vinaigrette image

Steps:

  • In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
  • Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
  • Preheat oven to 425°F. and butter a baking dish just large enough to hold fillets in one layer.
  • Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
  • Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
  • Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.

1 1/2 cups finely chopped onion
3 tablespoons minced shallot
1 large garlic clove, minced
1 tablespoon unsalted butter
4 tablespoons Sherry vinegar*
1 plum tomato, seeded and chopped fine
1/3 cup finely diced red bell pepper
1/2 cup olive oil
1 1/2 teaspoons minced fresh thyme plus 1 thyme sprig and additional sprigs for garnish if desired
4 Kalamata or other brine-cured large black olives, pitted and chopped fine
2 tablespoons minced fresh parsley leaves
three 10- to 12-ounce pieces of halibut fillet, halved crosswise
2 tablespoons dry white wine
1/4 cup fish stock or bottled clam juice
*available at specialty foods shops and some supermarkets

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