This sherry shallot dressing is fresh, so flavorful, and incredibly simple. This bright and super tasty vinaigrette will have you questioning whether you ever need to buy store-bought again.

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Why you’ll love it

Sherry vinegar is a Spanish vinegar that’s made from sherry wine. It reminds me of red wine vinegar, but with a little bit more sweetness and less acidity.

This makes it the perfect addition for flavorful, delicious dressings.

This sherry shallot vinaigrette recipe pairs sherry vinegar with the delicate flavor of shallots and sharpness of fresh garlic. It’s just so good, and uses simple ingredients.

Use this dressing to brighten up your favorite simple salad recipe, use it for fancier weeknight dinners, or try it on my Arugula Pear Salad with Toasted Pecans & Feta Cheese.

Ingredients you’ll need

• Sherry vinegar: This dressing calls for sherry vinegar of course, but you can sub in red wine vinegar or white wine vinegar too.
• Extra virgin olive oil: Olive oil is my favorite for homemade dressings because it’s so flavorful and comes with impressive health benefits.
• Shallots: Shallots work so well in homemade dressings because they add a super delicate, mild onion flavor. If you’re not planning to use a blender or food processor, make sure you mince your shallot super super finely.
• Fresh garlic: A small clove of fresh garlic adds so much flavor and just a bit of fresh zestiness. If you’re not planning to use a blender or food processor, use a microplane like this one.
• Honey: Personally, I always use just a tiny bit of sweetener in my dressings to balance out the acidity. You can use maple syrup or agave syrup too.
• Dijon mustard: Just a small amount of dijon mustard adds flavor and helps to dressing to emulsify.
• Salt and black pepper to taste.

How to make this dressing

1. In a blender or food processor: Simply add all of your ingredients to a blender or food processor and blend on high until the dressing is fully blended, has a smooth consistency and is emulsified.
2. In a small bowl: Finely mince your shallot and garlic (as finely as possible) and then add all ingredients to a small bowl. Whisk thoroughly until fully emulsified. You can also add all ingredients to a small mason jar with a lid and shake until dressing is emulsified.

You can also use a salad dressing shaker like this one.

Recipe FAQ

How long does this dressing last?

Store this dressing in the fridge for up to one week. Make sure to shake the dressing thoroughly before re-serving as the fresh ingredients may separate.

What can I substitute for sherry vinegar?

The best subs for sherry vinegar are either red wine vinegar or white wine vinegar, but honestly, any vinegar will work for this dressing. You could use apple cider vinegar, balsamic vinegar, champagne vinegar or white balsamic vinegar too.

Which salads go best with this sherry-shallot dressing?

This dressing will work with just about any fresh green salad, but it’s perfect for hearty greens like kale, arugula, or even shaved brussel sprout salads. It’s also great on a baby lettuce or butter lettuce salad. I love it on salads with fresh fruit and sharp cheeses like feta, gorgonzola cheese or goat cheese. It’s great on both fall and summer salads.

Variation ideas

• Add a squeeze of fresh citrus like lemon juice or orange juice.
• Add fresh herbs like minced parsley or chives.
• Make it a creamy dressing by adding 1-2 tbsp of mayonnaise.
• Add parmesan cheese for a slightly salty, cheesy dressing.

More homemade dressings:

2-Minute Honey Lime Vinaigrette

Easy Citrus Balsamic Vinaigrette Dressing

Sweet Onion Dijon Vinaigrette Dressing

The Best Italian Sub Dressing (Quick and Easy!)