Fried Shallot–Sherry Vinaigrette
Why This Recipe Works
by Dan Souza
This recipe puts both Fried Shallots and Fried Shallot Oil to use for a vinaigrette with intense flavor. The Fried Shallots absorb the sherry vinegar and infuse their flavor into the water phase of this emulsion. And the oil phase? Well, that’s Fried Shallot Oil, of course. The mustard and mayonnaise work in tandem to keep the small droplets of oil from coalescing and rising to the top of the vinaigrette.