overhead image of vinaigrette
Photography, Stacey Brandford

Sherry Dijon Vinaigrette

A bright, lemony dressing made for meal salads.

This zippy, crisp vinaigrette, based on a traditional French style of cooking, replaces common wine vinegar with musky sherry vinegar and lemon. This flavourful dressing holds up against a hearty meal salad. Think leafy salad greens, like Boston or little gem, salty bacon and satiating carbs, like roasted new potatoes.

overhead image of vinaigrette

Sherry Dijon Vinaigrette

A crisp, zippy salad dressing starring musky sherry vinegar, Dijon mustard and lemon.
Course dressing, garnish, sauces
Servings 1 cup


  • 2 tbsp finely minced shallot about 1
  • 1 clove garlic minced
  • 2 tbsp sherry vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • ½ cup olive oil or ¼ cup each olive oil and walnut oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper


  • In small bowl, whisk together shallot, garlic, vinegar, lemon juice and Dijon mustard. Slowly whisk in olive oil, in a steady stream. Season with salt and pepper.


Refrigerate for up to 1 week. Bring to room temperature before using to allow the oil to melt. Here, we use olive oil, but it’s also beautiful made with a combination of olive oil and walnut oil or hazelnut oil.
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