Alex Guarnaschelli's Sherry Vinaigrette I Use on Everything
Try this Alex Guarnaschellis Sherry Vinaigrette I Use on Everything recipe, or contribute your own.
Try this Alex Guarnaschellis Sherry Vinaigrette I Use on Everything recipe, or contribute your own.
- Carbohydrate 2.98589291666667 g
- Cholesterol 209.78 mg
- Fat 282.520357844565 g
- Fiber 0.0695625 g
- Protein 2.72494375 g
- Saturated Fat 25.5801625353771 g
- Serving Size 1 1 (310g)
- Sodium 1329.67176666977 mg
- Sugar 2.91633041666667 g
- Trans Fat 4.36675750650745 g
- Calories 2521 calories
Step-by-step
- In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed.
- Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream.
- Taste for seasoning.
- This dressing can be stored in a covered container in the refrigerator for several weeks.
Most home cooks dump oil into vinegar all at once, resulting in a fractured separation rather than a cohesive dressing. Creating a stable emulsion requires understanding how lecithin in the egg yolk binds fat and water molecules together. By introducing neutral canola oil alongside robust extra-virgin olive oil, the mixture achieves high viscosity without letting the aggressive phenols of the olive oil dominate the palate. Sherry vinegar brings high acetic acidity, which is balanced by the umami depth of Worcestershire sauce containing fermented anchovies, molasses, and tamarind.
- Pour the mixed oils in a thin, pencil-thick stream to allow droplets to shear properly inside the blender vortex.
- Keep all ingredients at room temperature before blending to prevent the fat molecules from solidifying prematurely.
- Store the finished dressing in a sealed glass jar in the refrigerator for up to three weeks.
- Substitute the egg yolk with two tablespoons of aquafaba if serving guests with egg allergies or following a vegan diet.
Proper mechanical agitation creates the permanent suspension necessary for coating greens evenly. Acid levels will remain stable during refrigerated storage.
