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Roasted Shallot and Sherry Vinaigrette

Roasted Sherry Shallot Vinaigrette

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Lunch
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


Roasted Shallot Sherry Vinaigrette recipe inspired by The Fat Radish in New York City.


  • 3 medium shallots, peeled and sliced in half
  • 1 cup extra virgin olive oil
  • 1 garlic clove, smashed
  • 1/3 c sherry vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • drizzle of raw honey (optional)


  • Add shallots to a small pot on the stove. Cover with olive oil. Cook on medium-low heat for 10 minutes, or until the shallots start to brown and crisp. Turn off heat. Add garlic clove. Let cool for 5 minutes.
  • Add shallots, olive oil and garlic to a high speed blender. Combine with remaining ingredients of sherry vinegar, mustard, sea salt and honey (optional). Blend on high till you get a smooth consistency.
  • Store in a glass jar or airtight container in the fridge for up to 3 weeks. Enjoy.

Keywords: shallot dressing, shallot vinaigrette, sherry dressing, sherry vinaigrette, roasted shallot dressing, roasted shallot vinaigrette