Name: Fried Shallot–Sherry Vinaigrette
Total time: PLACEHOLDER
Ingredients: 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

Why This Recipe Works

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.

Before You Begin

Start at the beginning of our fried-shallot exploration with our recipe for Fried Shallots & Fried Shallot Oil. If you’ve already made Fried Shallot Oil Mayonnaise, use that. Use this vinaigrette tonight on a Frisée and Bibb Lettuce Salad with Radishes, Scallions, and Fried Shallot–Sherry Vinaigrette or store it in the refrigerator for up to 2 weeks.

Instructions

Combine vinegar, shallots, and soy sauce in medium bowl and let sit until shallots soften, about 10 minutes.

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.