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Sherry Vinaigrette ingredients and dressing

Sherry Vinaigrette

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

Low FODMAP Serving Size Info: Makes about 1 cup (240 ml); serving size 2 tablespoons

Course: Basic, Condiment
Cuisine: American & Italian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Makes: 8 servings
Calories: 186 kcal
Author: Dédé Wilson



  1. 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.

  2. 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.



  • 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.
Nutrition Facts
Sherry Vinaigrette
Amount Per Serving
Calories 186 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 1g5%
Sodium 14mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.