Sherry Shallot Dressing– To prepare this simple salad dressing all you need is a handful of ingredients; it’s the perfect addition to any fresh green salad or grilled vegetables.

WHAT YOU NEED TO MAKE THIS RECIPE
- Shallot: Shallots are sweeter than regular onion but pack a punch to give the dressing a robust flavor.
- Garlic: I suggest using one clove, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Sherry: Rich, nutty, and slightly sweet, sherry vinegar boosts the flavor of the sherry-shallot vinaigrette. If you can’t find sherry vinegar in the grocery store, you can use red wine vinegar as a substitute.
- Dijon Mustard: Dijon mustard helps emulsify sherry vinegar and extra-virgin olive oil for an extra creamy dressing.
- Honey: Round out the flavors with a pop of honey for sweetness.
- Olive Oil: The base for the salad dressing is olive oil.
- Salt + Pepper
HOW TO MAKE SHERRY SHALLOT DRESSING
The full recipe with measurements is in the recipe card below.
Peel, cut, and mince the shallot and fresh garlic. Then, add it to an air tight jar.

Stir in the sherry, mustard, honey, salt, and pepper. Then, add the olive oil and whisk to emulsify.

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SERVING SUGGESTIONS
- Cucumber Carrot Salad, Vegetable Chopped Salad, Carrot Salad, Avocado Cucumber Tomato Salad, Fall Kale Salad
- Tomatoes
- Pasta Salad
- Grape Salad
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftover vinaigrette in the airtight container you make it in; it will keep for up to one week in the fridge. The dressing will congeal once cool, so set it out 30 minutes before you’re ready to use it and give it a good shake.
- Repurpose – Use the dressing as a dip for vegetables.
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Shallot Dressing
To prepare our sherry shallot dressing, you need a handful of ingredients; it's the perfect addition to any fresh green salad or grilled vegetables.
Equipment
- Airtight Container
- Whisk
Ingredients
- 1 shallot, minced
- 1 cloved garlic, minced
- 2 tablespoons sherry vinegar
- 1 tablespoon dijon mustard
- ½ teaspoon honey
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- ¼ cup olive oil
Instructions
- Peel, cut, and mince the shallot and fresh garlic. Then, add it to an airtight jar.
- Stir in the sherry, mustard, honey, salt, and pepper. Then, add the olive oil and whisk to emulsify.
Notes
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Tablespoons | Calories: 222kcal | Carbohydrates: 6g | Protein: 15g | Fat: 15g | Sodium: 283mg | Fiber: 1g | Sugar: 2g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Emma
Thursday 13th of October 2022
Sweet, but not too sweet.
Tressa Jamil
Thursday 13th of October 2022
The flavors are pretty balanced, and that's what I love about it.