Sherry Dijon vinaigrette

Time 10 minutes
Yields Serves 36
Sherry Dijon vinaigrette

Place the shallots, salt, pepper and sugar in a blender. Add the vinegar and mustard and blend until smooth, 30 to 40 seconds.


Slowly blend in the extra virgin olive oil. Refrigerate.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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