Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

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


  • ½ clove garlic
  • Freshly ground black pepper (about 6 grinds)
  • 3 Tbs. roasted tomato oil
  • ¼ cup extra-virgin olive oil
  • Large pinch granulated sugar
  • ¼ tsp. Dijon mustard
  • 3-inch sprig fresh rosemary
  • + 4 more ingredients
    • ¼ tsp. kosher salt
    • 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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