Eosinophilic Esophagitis Friendly Sherry Vinaigrette
Total time5 min
Prep time5 min
Cook time0 min
4.9(12)
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Learn more →Ingredients
6 servings
- 3 tbsp sherry vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small shallot, finely minced
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ½ cup extra-virgin olive oil
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
In a small bowl, combine the sherry vinegar, Dijon mustard, honey, shallot, salt, and black pepper. Whisk together until the salt dissolves and the mixture looks uniform, about 30 seconds.
- 2
While whisking constantly, add the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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