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Sherry-Shallot Vinaigrette (Make Ahead)

In addition to oil and vinegar (or lemon juice), we make our vinaigrette with a combination of emulsifiers (mustard and mayonnaise) and a stabilizer (molasses), which help the emulsion form and hold for several days. We also use a 2:1 ratio of extra-virgin olive oil to vegetable oil, which prevents the oil molecules from bonding together and solidifying in the refrigerator while still allowing the distinct flavor of the olive oil to come through. The dressing template is adaptable to a variety of oils and acids, as well as aromatics and fresh herbs.

Course: Salad

Servings:

Author: Cooks Illustrated

Ingredients

1 tablespoon mayonnaise
1 tablespoon molasses
1 tablespoon Dijon mustard
2 teaspoons finely minced shallot
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil

Instructions

Regular or light mayonnaise can be used in this recipe. Do not use blackstrap molasses. You can substitute toasted hazelnut or walnut oil for the extra-virgin olive oil. For the best results, make sure to finely mince the shallot (it should be almost paste-like).
Combine mayonnaise, molasses, mustard, shallot, thyme, and salt in 2-cup jar with tight-fitting lid. Stir with fork until mixture is milky in appearance and no lumps of mayonnaise or molasses remain. Add vinegar, seal jar, and shake until smooth, about 10 seconds.
Add ¼ cup olive oil, seal jar, and shake vigorously until thoroughly combined, about 10 seconds. Repeat, adding remaining ¼ cup olive oil and vegetable oil in 2 additions, shaking vigorously until thoroughly combined after each addition. (After third addition, vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.) Refrigerate for up to 1 week. Shake briefly before using.

Sherry-Shallot Vinaigrette (Make Ahead)