Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

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


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

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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