Chef Don’s Kitchen Recipe File  
RECIPE NAME: Sherry-Orange Vinaigrette Original Date:
DIRECTORY: Salad Dressings 2/15/96
    Revision Date:


4 1/4 cups

8 ½ cups



shallots, peeled, quartered

8 oz wt 16 oz wt  
olive oil ¼ cup ½ cup  
salt mix 3:1 1 tsp 2 tsp  
black pepper, fresh ground, fine ½ tsp 1 tsp  
thyme, California, dry 2 tsp 4 tsp Harvest
xanathan gum ¼ tsp ½ tsp  
sherry vinegar 1 cup 2 cups LaPosada
orange juice, fresh ½ cup 1 cup  
sugar 1 tsp 2 tsp  
orange zest, fresh minced 2 TBSP ¼ cup  
salt mix 3:1 1 TBSP 2 TBSP  
black pepper, fresh ground, fine 1 tsp 2 tsp  
olive oil 2 cups 4 cups  
canola oil 1 cup 2 cups  

Combine "shallots" ingredients in 2" metal hotel pan. Toss well.

Cover with foil, and place in 350° convection oven, fan on, for 45 minutes.

Remove from oven, let cool slightly. Save pan juices. Chop shallots ¼".

Sprinkle xanathan gum over vinegar in mixing bowl. Let sit 5 minutes then whisk until dissolved.

Add remaining ingredients to mixing bowl. Add pan juices and chopped shallots. Whisk well to blend.

Place in clean container. Label, date, initial and refrigerate.