Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

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


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

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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