Small Bowl of Sherry Vinaigrette

Sherry Vinaigrette


Spain - Andlucia   -   Vinagreta de Jerez
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
*
10 min
Best		 Bringing the unique flavor of sherry wine vinegar, this recipe can be used for any Andelusian salad - or any other salad you might wish to use it for.




1/3
1
3/4
2
3
1-1/2
1/2
1/4
c
t
c
cl
T
T
t
t
Sherry Vinegar (1)  
Dijon Mustard
Olive Oil, ExtV
Garlic
Parsley
Thyme, fresh (2)
Salt
Pepper
Make   -   (10 min)
  1. Crush GARLIC and chop very fine.
  2. Chop PARSLEY and THYME fine. Measure is after chopping.
  3. Whip together Sherry Vinegar and Mustard, then whip in everything else.
  4. Pack in a tightly sealed jar so it can be shaken up before pouring onto a salad. Refrigerated in the jar it will last several days.
NOTES:

  1. Sherry Vinegar:

      This should be genuine sherry vinegar from Spain, widely available in North America in specialty markets or from on-line sources. Note that it is about 8% acidity, while regular wine vinegar is about 5%, so if you don't have sherry vinegar and need to use white wine vinegar, use a about half again as much.

  2. Thyme:

      If you use dried thyme, use about 1/2 teaspoon.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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