Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

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


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