Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

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


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

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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