Fried Shallot-Sherry Vinaigrette - Cook's ScienceEmail Cook's ScienceEmail Cook's ScienceCook's Science on FacebookCook's Science on TwitterCook's Science on ReditEmail Cook's ScienceF52B0908-84A1-4BBC-9541-57FDC2915B55Cook's Science on FacebookCook's Science on TwitterCook's Science on ReditEmail Cook's ScienceF52B0908-84A1-4BBC-9541-57FDC2915B55Cook's ScienceCook's Science on FacebookCook's Science on TwitterCook's Science on InstagramCook's Science on YoutubeEmail Cook's ScienceEmail Cook's ScienceCook's Science on FacebookCook's Science on TwitterCook's Science on ReditEmail Cook's ScienceF52B0908-84A1-4BBC-9541-57FDC2915B55Cook's Science on FacebookCook's Science on TwitterCook's Science on InstagramCook's Science on YoutubeEmail Cook's Science Cook's Illustrated

Step 1

Instructions Cook's Note: We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you get to pick the one that works best for you. 45 g sherry vinegar 18 g Fried Shallots 18 g soy sauce Combine vinegar, shallots, and soy sauce in medium bowl and let sit until shallots soften, about 10 minutes. 5 g mayonnaise 5 g Dijon mustard 2 g sugar 110 g Fried Shallot OilWhisk mayonnaise, mustard, and sugar into bowl with shallots. Slowly drizzle in oil, whisking constantly until oil is fully incorporated and vinaigrette is thick, about 30 seconds. Transfer vinaigrette to airtight container and refrigerate until ready to use. Hide Annotation ready to use. Use it tonight on a Frisée and Bibb Lettuce Salad with Radishes, Scallions, and Fried Shallot–Sherry Vinaigrette or store it in the refrigerator for up to 2 weeks.

Step 2

Instructions Cook's Note: We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you get to pick the one that works best for you. 3 tablespoons sherry vinegar 3 tablespoons Fried Shallots 4 teaspoons soy sauce Combine vinegar, shallots, and soy sauce in medium bowl and let sit until shallots soften, about 10 minutes. 1 teaspoon mayonnaise 1 teaspoon Dijon mustard ½ teaspoon sugar ½ cup Fried Shallot OilWhisk mayonnaise, mustard, and sugar into bowl with shallots. Slowly drizzle in oil, whisking constantly until oil is fully incorporated and vinaigrette is thick, about 30 seconds. Transfer vinaigrette to airtight container and refrigerate until ready to use. Hide Annotation ready to use. Use it tonight on a Frisée and Bibb Lettuce Salad with Radishes, Scallions, and Fried Shallot–Sherry Vinaigrette or store it in the refrigerator for up to 2 weeks.