House Dressing

Ingredients

• 1 large shallot (Very finely diced)
• 2.333 tbsp aged sherry vinegar (Plus more as needed)
• 1 tbsp warm water
• 1 cup extra-virgin olive oil
• 1.5 tsp honey
• 1.5 tsp Dijon mustard
• 1.5 tsp whole-grain mustard
• 2 sprigs fresh thyme (Washed; leaves picked and finely chopped, about 1/2 teaspoon)
• 1 garlic clove (Finely grated)
• 1 tsp kosher salt (Plus more as needed)
• 0.5 tsp freshly ground black pepper

Steps

1. 1

   Place the finely diced shallot in a fine-mesh sieve and quickly rinse it with cold water.

2. 2

   Allow the shallot to drain, then transfer it to a medium bowl.

3. 3

   Add the aged sherry vinegar and warm water to the shallot. Let the mixture sit for 2 minutes.

4. 4

   Whisk in the extra-virgin olive oil, honey, Dijon mustard, whole-grain mustard, chopped thyme, grated garlic, kosher salt, and black pepper until combined.

5. 5

   Taste the dressing and adjust the salt and vinegar as needed.

6. 6

   Cover any remaining dressing and refrigerate it for up to 1 week.

Notes

Drizzle over boiled asparagus, farro salad, steak, fish, or roast chicken. If you do not have both types of mustard, use twice as much of whichever mustard you have. For a crunchy green salad, the source suggests tossing the dressing with Little Gem or other baby lettuce, thinly shaved fennel, dill fronds, cilantro, parsley, and 1-inch pieces of chives; season with salt and freshly ground black pepper and serve immediately.

Nutrition per serving

• sauce
• dressing
• vegetarian
• gluten-free
• dairy-free
• no-cook
• make-ahead
• Italian