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 (480 ml) vegetable oil
  • 2 cups shallots, peeled, diced
  • 2 cups (480 ml) sherry vinegar
  • 1 cup (240 ml) water
  • ¼ cups (70 g) Dijon mustard
  • ⅛ teaspoons salt
  • ⅛ teaspoons ground black pepper


  1. Heat a small saucepan over high heat.
  2. Add 2 Tablespoons oil, and allow to get very hot.
  3. Add shallots and cook until brown.
  4. Add sherry vinegar and reduce by ¾, 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 to the highest speed.
  10. Blend for about two minutes or until smooth.
  11. Reduce speed to Variable 5.
  12. 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.
  13. Season to taste with salt and pepper.


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