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RECIPESSalad Dressings pg 2 >  Sherry Vinaigrette


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Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus

Makes about 1½ cups


• 1 shallot, minced
• 2 cloves garlic, minced
• 2 teaspoons minced fresh parsley
• 1 teaspoon minced fresh thyme leaves
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon stone-ground mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup sherry vinegar
• 1 cup olive oil


In a food processor, combine the shallot, garlic, parsley, thyme, Dijon mustard, stone-ground mustard, salt, and pepper.

Puree the ingredients for 1 minute.

With the processor running, add the vinegar and then slowly drizzle in the olive oil until the dressing emulsifies.


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