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This Sherry Vinaigrette recipe is made with sherry vinegar, Dijon mustard, garlic, shallots, hardboiled egg yolk, and olive oil. It’s a delicious creamy sherry mustard vinaigrette that goes great with big beautiful chopped salads.

A clear glass mason jar filled with Sherry Vinaigrette.

We love everything about this recipe for sherry vinaigrette! It has a silky smooth consistency and the mustard and hardboiled egg yolk helps to keep the vinaigrette emulsified so there won’t be a separation of oil and vinegar on your salad greens.   

Small bowls filled with vinegar, mustard, hardboiled egg yolks and olive oil.

This recipe for sherry vinaigrette is an easy one to pull together. It’s another vinaigrette recipe to add to your repertoire as we head into the warm summer months (aka salad season)!

Sherry Vinaigrette Recipe Ingredients

  • Sherry Vinegar.  Use sherry vinegar for this recipe. 
  • Dijon Mustard. Adding a bit of Dijon mustard helps to emulsify the vinaigrette and adds flavor. 
  • Olive Oil. Use olive oil (extra-virgin or light) for this recipe, but you could use avocado oil if you prefer.
  • Hardboiled Egg Yolk. Adding hardboiled egg yolk gives this dressing a creamy consistency. 
  • Shallots. We add a little shallot to the mix for a little flavor.
  • Garlic. Garlic also adds flavor to this dressing. Add another clove if you prefer your vinaigrette to be a little more garlicky.
  • Seasoning. We season this sherry Dijon vinaigrette dressing with sea salt and freshly cracked black pepper.

Find printable recipe with the measurements below.

Variations

  • Add another hardboiled egg yolk if you want the vinaigrette a little creamier (and if you want the added protein).
  • Leave the egg yolk out if you don’t care for eggs.
  • Add more garlic and shallots to taste.
  • Add 1 teaspoon dried oregano.
  • Add 1-2 tablespoons honey if you want to add a little sweetness to the vinaigrette.

A clear mason jar filled with Sherry Shallot Vinaigrette.

How To Make Sherry Dijon Vinaigrette

  1. Blender. Add all of the ingredients to a blender and blend for a few seconds until the ingredients are well incorporated.
  2. Whisk. You can also add all of the ingredients to a bowl and whisk together using a wire whisk. You’ll want to mash the egg yolk and garlic well in with the mustard first before adding the rest of the ingredients.
  3. Storage. Store the dressing in a mason jar or an airtight container in the refrigerator. If properly stored, it should last up to 5 days.  

A clear mason jar filled with Sherry Dijon Vinaigrette.

Sherry Vinegar Vs Red Wine Vinegar

Sherry vinegar is made from sherry wine and red wine vinegar is made from red wine. Red wine vinegar has a sharper and tangier flavor compared to the more mildly sweet and nutty flavor of sherry vinegar. 

Serving Suggestions

A bowl filled with salad tossed with Sherry Vinaigrette.

Looking For More Healthy Salad Dressing Recipes?

A clear mason jar filled with Sherry Vinaigrette.
Yield: 6 Servings

Sherry Vinaigrette

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

This Sherry Vinaigrette recipe is made with sherry vinegar, Dijon mustard, garlic, shallots, hardboiled egg yolk, and olive oil. It's a delicious creamy sherry mustard vinaigrette that goes great with big beautiful chopped salads.

Ingredients

  • 1 hardboiled egg yolk
  • 1 tablespoon shallot, minced
  • 1 garlic clove, peeled, smashed and minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup sherry vinegar
  • 3/4 cup olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

For the Hardboiled Egg

  1. Fill a large pot with cool water and add eggs.  The water should cover them by an inch or more.
  2. Boil eggs for 8-10 minutes.
  3. Drain the pot and refill with cold water.  Let eggs sit in cold water for another 2-3 minutes.

Blend Vinaigrette

  1. Blend. Add all of the ingredients to a blender and place the lid on the blender. Blend until the ingredients are well blended and the consistency is creamy.
  2. Whisk. You can also add all of the ingredients to a bowl and whisk together using a wire whisk. You'll want to mash the egg yolk and garlic well in with the mustard first before adding the rest of the ingredient
  3. Store. Store in an airtight container in the refrigerator. If properly stored, the dressing should last up to one week.

Notes

Variations

  • Add another hardboiled egg yolk if you want the vinaigrette a little creamier (and if you want the added protein).
  • Leave the egg yolk out if you don't care for eggs.
  • Add more garlic and shallots to taste.
  • Add 1 teaspoon dried oregano.
  • Add 1-2 tablespoons honey if you want to add a little sweetness to the vinaigrette.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 267Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 62mgSodium: 291mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah @The Harvest Kitchen
Cuisine: American / Category: Salads