Sherry Vinaigrette
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Credit: Scott Samuel, Chef Instructor, The Culinary Institute of America at Greystone, St. Helena, Calif.; Courtesy of California Table Grape Commission
The National Culinary Review, March 2014
Ingredients
½ cup extra virgin olive oil
¼ cup sherry vinegar
¼ cup orange juice
1 garlic clove, minced
2 t. minced tarragon
Salt and ground black pepper, to taste
Instructions
Method: Combine olive oil, vinegar, orange juice, garlic, tarragon, and salt and pepper, to taste.
Yield
12 servings
Tags
Sauce/Dressing/Rub, The National Culinary Review
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