Sherry Vinegar recipes
Sherry vinegar is a powerful and versatile gourmet ingredient.With the older, more complex vinegars (such as those for sale on this website) just a few drops can be used to "sign" or perfume a dish just before serving...
Stir a spoonfull of sherry vinegar to light soups and broths to give a lift and bring out flavour. Use it to create an intense vinaigrette. A few drops on each side of a steak after it comes off the BBQ to complement and enhance. Sprinkle onto salads, roasted vegetables or cheese sparingly. Add a swirl to chilled summer gazpacho.
Here in Jerez, during the hot dry summer months, Jerezanos add a drop of sherry vinegar to iced water to quench their thirst.
Recipes rarely specify strength of vinegar, and sherry vinegars can range in acidity from 6 to 10 degrees. Use sparingly at first. More can always be added if necessary. If the recipe calls for a large volume of sherry vinegar (eg 200 ml), this is often with the cheaper, milder-flavoured versions (non Reserva) in mind.
Beef
Butter-Roasted Ribeye of Beef with Artichokes and Carrots
Cheese
Toasted Goats' Cheese with Blackened Sherry-vinegar Onions
Chicken
Chicken with Sherry Vinegar and Tarragon Sauce
Chicken Liver Pate
Fruity Chicken Salad With Clementine Dressing
Stuffed Chicken on Risotto
Sticky Lemon Chicken with Champ
Duck
Glazed Duck with Spiced Pears
Honey-Roasted Duck with a Green Bean and Hazelnut Salad
Eggs
Spanish-style baked eggs
Herb Omelette with Chicory Salad
Guinea Fowl
Ballotine of Guinea Fowl with Prunes
Lamb
Apricot, Garlic and Thyme roasted Haunch of Lamb with Jus
Pickles
Picked Shallots in Sherry Vinegar
Pigeon
Vinegar-glazed pigeon breast on crisp potato cake with peas and spring onions
Pork
Pork Loin with Sherry and Sherry Vinegar
Salads
Warm Broccoli Salad with Sherry Vinaigrette
Roasted Beet & Goat Cheese Salad with Sherry Walnut Vinaigrette
Hearts of Palm and Piquillo Salad
Honeyed Fig, Roquefort and Rocket Salad with Sherry Vinegar Dressing
Sweetcorn and Pepper Salad
Avocado and Tomato Bruschetta
Marinated Lentil Salad with Peppers and Artichoke Hearts
Warm Mushroom Salad
Green Bean and Yellow Wax Bean Salad
Salads including Meat
Broad Bean Salad with Pancetta and Sherry Vinegar
Warm Spinach Salad with Poached Eggs, Frizzled Kabaños and Bacon
Warm Salad of Scallops, Black Pudding and Pea and Mint Pure
Salad of Rook
Salads including Seafood
Seared, Marinated Squid Salad and Roasted Pepper Relish
Seafood
A great dressing for Oysters
Southwestern Calamari Salad
Grilled scallops with fresh black truffle brown butter vinaigrette
Anchoas Marinadas - Marinated Anchovies
Baked Mussels with Red Onion Marmalade
Seafood Paella
The Black Boys' Halibut with Tomatoes, Herbs and Shallots
Sardines Escabechadas
Pan Bagna
Barbecued Oriental Salmon
Flounder with Brown Shrimp Sauce
Pan-Roasted Fillet of Cod
Sorbet
Gazpacho sorbet
Soups
Gazpacho Andaluz
Chilled Garlic and Almond Soup (Ajo Blanco)
Garlic Soup (Sopa de Ajo)
Fiery Tomato Gazpacho
Gazpacho
Tarts
Roma Tomato Tart Tatin with Anchovies and Black Olives
Quick Mushroom Tarts
Vegetables
Caramelised Brussel Sprouts and Shallots with Sherry Vinegar
Spanish-Style Grilled Portobello Mushrooms and Peppers
Green Beans with Goat Cheese and Bacon
Baby Broad Beans with Ham and Sherry Vinegar
Sherry-Bodega Cauliflower
Elisabeth Luard's Garbanzos con Espinacas
Courgette Custards With Pimiento Sauce
Venison
Smoked Venison Loin with Pickles and Cumberland Sauce
Peppered leg of venison with hot and sour cabbage
Venison Carpaccio With Roquette and Beetroot Tossed In Juniper Oil
