Sherry-Shallot Vinaigrette


This is one of my all time favorite vinaigrettes, and we use it so often at Stella, we've started referring to it internally as our "house vin." Between the bite of the sherry vinegar, the sweetness of the honey and the tang of the stone ground mustard, this dressing goes great with just about any variety of greens. We currently use this vinaigrette for our butter lettuce salad, which will be demonstrated in an upcoming "completed dish" video.


Shallot (Medium)
90 g
Sherry Vinegar
200 g
Champagne Vinegar
70 g
Mustard (Stone Ground)
120 g
15 g
21 g
85 g
Olive Oil (Extra Virgin)
570 g
Canola Oil


Start by adding all the ingredients, including the oil, to the blender.

Sherry Shallot Vinegrette Step One

Blend ingredients, starting the blender on its lowest speed, and gradually working it up to the fastest speed possible. As the vinaigrette starts to come together, an emulsion will form, illustrated by the vortex hole about the size of a quarter shown in the bottom right hand picture below. Once this vortex is formed and the vinaigrette appears to have a smooth consistency, simply turn of the blender.

Sherry Shallot Vinegrette Step Two

Store the sherry-shallot vinaigrette in a food safe squeeze bottle and refrigerate. It will hold in the refrigerator for two weeks.

Sherry Shallot Vinegrette Step Three

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There are 8 Comments

janefa64's picture

I just discovered your site--I was searching for a braised chicken recipe, and yours looks wonderful--I look forward to trying it.  I came across this vinaigrette recipe and would love to make for my Thanksgiving salad.  Could you please supply the non-metric measurements?  Thanks very much.

jacob burton's picture

Hi Jane,

Glad you're enjoying the site. Most of the recipes provided on Stella Culinary are wieghed in grams because it is the only way to be truley accurate with re-creating a flavor profile. I recommend the Escali Digital Scale, which is what I use in my kitchen, and for under $30, you can't really beat it.

sarahfranks's picture

Love the vortex idea! I've been learning from your site as well as a host of others. What I've realized the most is that you need a comfortable kitchen to work in . Tools are important; when a chef creates a work of art, it helps the final product materialize best when the finest gear is used. Your blender is awesome! I might have to send my hubby down to hhgregg to pick one up this Christmas!

jibbitt's picture

This may be a terribly naive question and the answer one everyone knows, but why do you have to refrigerate a vinaigrette?  I don't see anything in it that will "spoil".  

Rbraham's picture

I changed your recipe like so: for four persons, four shallots made my eyes burn while eating, overwhelming the taste. So I added more canola and olive at 3:1. The emulsion stayed as thick as light mayo, and refused to breakdown. Is it just the oil proportion emergency fix?

jacob burton's picture

You could actually leave this out a room temperature but the fat could go rancid after awhile, especially if its in direct sunlight. I recommend that you leave it in your fridge just as an extra precaution.
The mustard and honey are both emulsifiers, but the added particulate matter from the shallots helps to suspend the fat which will result in a more stable emulsion.

jacob burton's picture

@ Chef_Cyrus,

Thanks. This one of my all time favorite vinaigrette recipes. I hope you enjoy it!