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–+ servings
The Broken Scale

Walnut, Sherry and Mustard Vinaigrette

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A walnut-oil vinaigrette with sherry vinegar, shallot and two kinds of mustard.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 tbsp Dijon mustard
  •  
    1 tbsp whole-grain mustard
  •  
    3 tbsp sherry vinegar
  • Whole, halved and chopped pink shallots1 large shallot peeled and chopped
  •  
    ¾ cup neutral salad oil
  •  
    ½ cup walnut oil
  • 3 g salt or less to taste
  • ¼ tsp black pepper

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend the shallot, sherry vinegar and both mustards until the shallot is finely chopped.
  2. Add the neutral oil gradually, followed by the walnut oil, blending until evenly combined.
  3. Season with salt and pepper, tasting as you go. Cover and refrigerate promptly; stir or shake before serving.

Notes

One batch uses 1 1/4 cups total oil.
Contains walnuts.

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