CookingLight diet CookingLight diet
Oxmoor House

Drizzle this divine Sherry Vinaigrette over McEwen and Sons Grits with Poached Eggs and Country Ham.

How to Make It

For Sherry Vinaigrette, he places the leaves from 4 fresh thyme sprigs in a bowl, and adds 1/2 shallot (finely minced), a good pinch of kosher salt, a good pinch of freshly ground black pepper, and 2 tablespoons sherry vinegar. He lets the mixture macerate (soak) for 10 minutes, and then whisks in 6 tablespoons extra virgin olive oil.

Frank Stitt, Chef & Owner, Highlands Bar and Grill, Bottega, and Chez Fonfon, Birmingham, Alabama, Glorious Grits – America's Favorite Comfort Food

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