Can I make this dressing ahead of time?
Yes. Store in an airtight container in the refrigerator for up to one week. Shake or whisk before serving, as the emulsion may separate slightly.
What's the difference between sherry vinegar and red wine vinegar in this recipe?
Sherry vinegar is sweeter and more mellow; red wine vinegar is sharper and more acidic. Use red wine vinegar for a brighter, tangier dressing.
Can I use bacon fat instead of neutral oil?
Yes. Bacon fat adds smoky, savory depth. Substitute it for the neutral oil at a 1:1 ratio for a richer dressing.
How do I know when the shallots are fried enough?
Fry until they're golden brown and very tender, about 8–10 minutes. They should break apart easily when pressed with a spoon.
Can this dressing be made without mustard?
Mustard is an emulsifier that helps bind the vinegar and oil. Omitting it may result in a less stable, separated dressing.