- 1/4 cup olive oil
- 1/4 cup
sherry vinegar(see section below called "About Sherry Vinegar")
- 1 medium clove garlic, minced
- salt and pepper, to taste
- In a small bowl, add all dressing ingredients, whisking until emulsified. Add salt and pepper to taste.
- Storing: Store in an airtight container in the refrigerator up to a few days. Whisk again before using.
|Makes 4 Servings|
|Amount Per Serving (2 tbsp):|
|Total Fat 14g||22%|
|Saturated Fat 2g||10%|
|Net Carb 0g|
|Total Carb 0g||0%|
|Dietary Fiber 0g||0%|
About Sherry Vinegar
Stronger than other vinegars and less sweet than balsamic, sherry vinegar is my favorite for making vinaigrettes. It’s produced by blending a combination of young and old vinegars — called the solera system — which is the same way sherry and marsala wines are made.
Gaining popularity over the years, sherry vinegar now appears in many U.S. supermarkets, not just something found in specialty stores or online. Its complex flavor and strong acidity has made it an attractive choice for various dishes, no longer restricted to its traditional use in Spanish and French cuisine.