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Thursday, Sept. 22, 2011 06:22 pm

Sherry honey dressing

art9124
  • 1 c. olive oil
  • 5 T. sherry or red wine vinegar
  • 4 T. yoghurt or sour cream
  • 1 1/2 tsp. kosher salt, or 1 tsp. regular salt
  • 1/2 tsp dry mustard
  • 1/4 c. honey
  • Coarsely ground black pepper
  • 1 1/2 - 2 T. minced shallot, preferred, or onion

Whisk all the ingredients together. Let stand at least 30 minutes before using to meld the flavors. Will keep, refrigerated, for several weeks.

Makes about 2 cups.

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