Sherry Shallot Vinaigrette

Chef Marc Murphy shares his signature dressing, a popular menu item that Marc also sells by the quart in his restaurants.


  • 2 cups vegetable oil
  • 2 cups shallots, roughly chopped (about 6)
  • 2 cups sherry vinegar
  • 1 cup water
  • 1/4 cup Dijon mustard
  • kosher salt
  • freshly ground black pepper


  1. Heat small saucepan over high heat.
  2. Add 2 tablespoons oil, and allow to get very hot.
  3. Add shallots and cook until very brown.
  4. Add sherry vinegar and reduce by 3/4, simmering at least 10 minutes.
  5. Remove from heat and allow shallots to cool.
  6. Carefully transfer to the Vitamix container.
  7. Add water and mustard, and secure lid.
  8. Select Variable 1.
  9. Turn machine on, and slowly increase speed to Variable 10, then to High.
  10. Blend for about two minutes or until smooth.
  11. Reduce speed to Variable 5. Remove the lid plug. While the machine is running, slowly pour oil through the lid plug opening in a thin stream until all is incorporated.
  12. Season to taste with salt and pepper.

Can be stored in the refrigerator for up to two weeks.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.