Recipe

Fried Shallot–Sherry Vinaigrette

by Dan Souza

This recipe puts both Fried Shallots and Fried Shallot Oil to use for a vinaigrette with intense flavor. The Fried Shallots absorb the sherry vinegar and infuse their flavor into the water phase of this emulsion. And the oil phase? Well, that’s Fried Shallot Oil, of course. The mustard and mayonnaise work in tandem to keep the small droplets of oil from coalescing and rising to the top of the vinaigrette. 

Yield
Makes about ¾ cup (189 grams)
CrispyShallotVinaigrette-141.jpg
Ingredients
45 g sherry vinegar
18 g Fried Shallots
18 g soy sauce
5 g mayonnaise
5 g Dijon mustard
2 g sugar
110 g Fried Shallot Oil
3 tablespoons sherry vinegar
3 tablespoons Fried Shallots
4 teaspoons soy sauce
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
½ teaspoon sugar
½ cup Fried Shallot Oil
Essential Equipment
Instructions
    • 45 g sherry vinegar 
    • 18 g Fried Shallots 
    • 18 g soy sauce
    Combine vinegar, shallots, and soy sauce in medium bowl and let sit until shallots soften, about 10 minutes.   
    • 5 g mayonnaise 
    • 5 g Dijon mustard 
    • 2 g sugar 
    • 110 g Fried Shallot Oil
    Whisk mayonnaise, mustard, and sugar into bowl with shallots. Slowly drizzle in oil, whisking constantly until oil is fully incorporated and vinaigrette is thick, about 30 seconds. Transfer vinaigrette to airtight container and refrigerate until ready to use. 
Instructions
    • 3 tablespoons sherry vinegar 
    • 3 tablespoons Fried Shallots 
    • 4 teaspoons soy sauce
    Combine vinegar, shallots, and soy sauce in medium bowl and let sit until shallots soften, about 10 minutes.   
    • 1 teaspoon mayonnaise 
    • 1 teaspoon Dijon mustard 
    • ½ teaspoon sugar 
    • ½ cup Fried Shallot Oil
    Whisk mayonnaise, mustard, and sugar into bowl with shallots. Slowly drizzle in oil, whisking constantly until oil is fully incorporated and vinaigrette is thick, about 30 seconds. Transfer vinaigrette to airtight container and refrigerate until ready to use. 
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