Recipes | Dressings, Dips & Spreads

Sherry Vinaigrette

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Goes Together Like Oil and Vinegar…

We never get tired of trying new oil and vinegar combinations. While a red wine vinaigrette might be more expected, this Sherry Vinaigrette featuring sherry vinegar is a nuanced option. Slightly sweeter, a bit more nuanced and elegant, we make sure to always have sherry vinegar in the pantry. And the headline? Well, a little bit of mustard acts as an emulsifier so that the oil and vinegar do blend together!

When cooking low-FODMAP it is important to take advantage of what highly flavored condiments that we can use so that we can enhance our allowed foods. Here at FODMAP Everyday® we aim to help you thrive and go beyond just getting by. Sometimes it is as easy as this! If you haven’t tried sherry vinegar before, we say it’s never too late!

Sherry Vinaigrette ingredients and dressing

Green Light? Not at the Moment

Note that sherry vinegar has not as of yet been tested for FODMAPs in the lab. Rice wine vinegar and apple cider vinegar are allowed at 2 tablespoons and balsamic at 1 tablespoon (and these are Australian tablespoons) and various items, such as capers and gherkins, packed in indeterminate “vinegar” have been given the Green Light by Monash. Also red and white wines and sweet wines are Green Light, so while sherry vinegar has not been formally tested, we have tolerated it well and suggest that you try it yourself. That said, we have listed this as Lactose Free, but have not checked off the other FODMAPs since we are not positive at this time.

Sherry Vinaigrette ingredients and dressing

Sherry Vinaigrette

Sherry vinegar hasn't been tested for FODMAPs yet so test your tolerance with this vinaigrette.

Makes about 1 cup (240 ml); 2 tablespoon serving size

Prep Time

Total Time

Ingredients:

  • 3/4 cup (180 ml) extra virgin olive oil
  • 1/3 cup (75 ml) sherry vinegar
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt, optional
  • Freshly ground black pepper, optional

Preparation:

  • Shake the oil, vinegar and mustard together in a glass covered jar. Season with salt and pepper to taste, if desired. The vinaigrette is ready to use or may be refrigerated in a covered container for up to a week. Bring to room temperature before using. You can warm the jar in a bowl of warm water if you are in a rush. Shake well right before using.

Tips

  • We like a sharp vinaigrette with a slightly higher ratio of vinegar; the classic ratio is 3 to 1 oil to vinegar. We encourage you to use this recipe as a baseline but you can play with the ratios to your taste.