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How to make sherry lime vinaigrette

Sherry lime vinaigrette is a delicious dressing for your salad or vegetables. The combination of sherry vinegar and tart lime juice not only makes this vinaigrette super tasty, it is very versatile.

pouring vinaigrette on salad

This homemade vinaigrette with fresh lime juice is fresh and zingy, and it is great for meal prep recipes!

How to make lime vinaigrette with sherry vinegar

Making a homemade herb vinaigrette from scratch is actually one of the easiest things you can do with a handful of ingredients and five minutes.

There is only one general guideline and one you can easily commit to memory – 3:1 ratio.

Three parts oil to one part vinegar. If you don’t especially care for the flavor of sherry vinegar, add in extra lime juice and adjust the sweetness. Another option to reduce the vinegar is to make a vinaigrette with a 4:1 ratio.

sherry lime vinaigrette with salad

The first step is blending all of your ingredients, except oil, together. Once you have a fairly smooth mixture, very slowly drizzle the oil into the vinegar in a slow, thin stream.

If you pour too quickly, the vinegar and oil have a difficult time emulsifying. If you do it slowly, it helps the mixture stay together better.

That’s all there is to it. Once you have the sherry lime vinaigrette blended together, give it a final taste for salt, sweetness and acidity. Adjust to your own personal tastes.

sherry lime vinaigrette on salad in white bowl

Ways to use sherry lime vinaigrette

When I make salad dressing, I usually make a vinaigrette. It is quick and easy, plus I can use it for other things as well as my salads.

It is a great marinade for grilled vegetables – Toss cut up zucchini, peppers, tomatoes and potatoes with a few tablespoons and roast or grill the veggies. It gives them a ton of flavor.

You can also use this sherry lime vinaigrette on fish, like corvina, or roasted chicken and vegetables. I wouldn’t let them marinate for a long time, but a splash of this dressing will take your chicken from bland to “holy cow that’s good”.

Why does vinaigrette separate?

Many people wonder why homemade vinaigrettes eventually separate, while some store-bought vinaigrettes do not.

Store-bought dressings have emulsifiers in them. Some of these are natural and some require a PhD in chemistry to figure out what they are.

Dry mustard and egg yolk are two examples of natural emulsifiers commonly found in foods like salad dressing.

separated sherry lime vinaigrette in mason jar

Vinaigrettes are a temporary emulsion, versus a permanent emulsion, like mayonnaise.

Without getting super sciencey – an emulsion happens when one liquid is suspended inside of another liquid. In a temporary emulsion, like a vinaigrette, the oil will eventually rise to the top because it is less dense.

No matter how much whisking you do, they will eventually separate. It is absolutely normal and to be expected.

sherry lime vinaigrette in glass jar

If your dressing has separated after a day or two in the fridge, it hasn’t gone bad, just give the jar a good shake and it’ll be good as new.

I hope you go forth and fill your fridge will all kinds of delicious combinations, like this orange ginger dressing.

What do I need to make salad dressing?

Here are a few helpful tools for making vinaigrettes, although they are useful for much more than making salad dressing.

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More vinaigrette recipes

Sherry Lime Vinaigrette

Cheryl Bennett
A quick and easy sherry vinaigrette with lime juice that is full of flavor!
4.58 from 7 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiments
Cuisine American
Servings 2 cups
Calories 196 kcal


  • 1 small shallot minced
  • 3 tbsp honey or agave
  • 1 sprig thyme chopped
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons kosher salt I use diamond crystal
  • 5 tablespoons sherry vinegar
  • 3 tablespoons fresh lime juice
  • 1 1/2 cups olive oil


  • Put all ingredients except the oil in the blender, or in a quart-size container. 
  • Blend on low speed until mixture is fairly smooth.
  • Increase speed slightly and drizzle in the oil in a thin stream until it is fully incorporated.
  • Store in the refrigerator for up to one week.


You can make the vinaigrette with more or less acid (lime juice or vinegar) to suit your personal taste.


Serving: 2tbsps.Calories: 196kcalCarbohydrates: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 17gSodium: 266mgSugar: 4g
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4.58 from 7 votes (7 ratings without comment)

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