Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

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

Ingredients

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

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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