Lemon-Sherry Vinaigrette

Yields about 2/3 cup

1/4 c. extra-virgin olive oil
3 T. roasted tomato oil  (see recipe for Slow Roasted Summer Tomatoes in Vegetables section)
2 T. sherry vinegar
Finely grated zest of 1 small lemon (about 1 t.)
1/4 t. Dijon mustard
1/4 t. kosher salt
Freshly ground black pepper (about 6 grinds)
Large pinch of granulated sugar
3″ sprig fresh thyme
3″ sprig fresh rosemary
1/2 clove garlic.

In a jar with a tight-fitting lid, combine the olive oil, tomato oil, sherry vinegar, lemon zest, mustard, slat, 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 garlic will intensify the flavor slightly as they infuse.  This vinaigrette keeps in the refrigerator for a week.

Trisha        Fine Cooking, September 2004

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