1/4 cup sherry vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup walnut oil
1/2 cup canola oil
Combine first 4 ingredients in a small bowl; gradually whisk in oils. Cover and store in refrigerator.
Reprinted with permission from My New Orleans, The Cookbook by John Besh (Andrews McMeel Publishing, 2009).