Classic Aged Sherry Vinaigrette
Served over hot, just cooked, baby potatoes
Yield: Approximately ½ C
Ingredients
2 T Aged sherry vinegar
1 T Dijon mustard (be generous!)
6 T Extra-virgin olive oil
Method
Combine the vinegar and mustard in a small bowl and stir until fully blended.
Whisking constantly, add the oil in a thin, slow, steady stream until the ingredients are velvety smooth and emulsified.
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