The Sherry Vinaigrette I Use on Everything

Save Recipe
  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: about 1 1/3 cups
Share This Recipe


1 large egg yolk

1 tablespoon plus 1 teaspoon sherry vinegar 

1 teaspoon kosher salt 

2 teaspoons Worcestershire sauce, preferably Lea and Perrins

1/8 teaspoon freshly ground black pepper 

1 cup canola oil 

1/4 cup extra-virgin olive oil 


  1. In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.

Cook’s Note

If the consistency is too thick, add a splash of water to loosen the texture.