Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil
Photo by Scott Phillips


  • Freshly ground black pepper (about 6 grinds)
  • 3 Tbs. roasted tomato oil
  • ¼ tsp. kosher salt
  • ½ clove garlic
  • ¼ cup extra-virgin olive oil
  • Large pinch granulated sugar
  • ¼ tsp. Dijon mustard
  • + 4 more ingredients
    • 3-inch sprig fresh rosemary
    • Finely grated zest of 1 small lemon (about 1 tsp.)
    • 3-inch sprig fresh thyme
    • 2 Tbs. sherry vinegar

In a jar with a tight-fitting lid, combine the olive oil, tomato oil, sherry ­vinegar, lemon zest, mustard, salt, pepper, and sugar. Shake vigorously to combine. Add the herb sprigs and garlic clove. Shake well before using. You can use the vinaigrette right away, although the herbs, lemon,and ga...

View full recipe at Fine Cooking


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