This orange sherry vinaigrette recipe is a tangy and delicious salad dressing that you can make yourself.
Making my own dressing has become somewhat of a hobby lately. My go-to is probably my homemade balsamic vinaigrette. It is the most versatile, and I put it on almost anything.
But I have been branching out a little bit more lately. This orange sherry vinaigrette uses orange marmalade, sherry vinegar and a little dijon mustard, plus a bit of shallot. And man oh man is it ever a great flavor combination!
This would also make a good finishing sauce on something like pork tenderloin. Speaking of that, I have a pork tenderloin sitting in my fridge at them moment. I might just work on a recipe for y’all. 🙂 So stay tuned for that.
Tools Used in This Recipe
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- I used my Blendtec Total Blender with the small twister jar to make this recipe. Any blender should work. However, the ones with smaller capacity jars will work best.
- You’ll also want something to store your dressing in. I am just using an empty Good Seasons carafe that comes with the dressing mix. (Note: Double this recipe to fill up the carafe as shown in the photo!)
Orange Sherry Vinaigrette Recipe
Orange Sherry Vinaigrette
- 2 Tablespoons Orange Marmalade
- 2 Tablespoons Sherry Vinegar
- 1 Tablespoon Dijon Mustard
- 3 Tablespoons Water
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped shallot 10 grams
- Dash of pepper for taste
- Put all ingredients into a blender, and blend on medium low until shallot is processed, about 20 seconds.
- Serve immediately, and store leftovers in the refrigerator for up to two weeks.
Each serving is approximately 2 tablespoons. Nutritional information is approximate and was calculated using a nutrition label generator.
Note: Double the recipe to fill the carafe shown.
Dressing will become thicker after refrigeration. Set out the dressing for 30 to 45 minutes to bring to room temperature and thin out a bit.
I hope you enjoy this recipe.
Pin it if it looks good to you!