Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

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

Ingredients

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