Three-Way Vinaigrette (Soy, Sherry & Balsamic)
On the island of Mallorca, where sun-soaked terraces meet the Mediterranean breeze, private dining becomes more than just a meal—it’s an experience. As a villa private chef in Mallorca, creating dishes that balance elegance and simplicity is at the heart of every menu. This three-way vinaigrette—combining soy, sherry, and balsamic—is a perfect example of how a few carefully selected ingredients can elevate even the simplest dish into something memorable.
Whether you’re hosting an intimate gathering or enjoying a relaxed evening in your holiday villa, a well-crafted dressing brings depth, balance, and a refined touch to your table. This recipe reflects the essence of Mallorca private chef cuisine: fresh, vibrant, and effortlessly sophisticated, designed to complement seasonal ingredients and the laid-back luxury of private dining on the island.
Light, versatile, and full of character, this vinaigrette is ideal for salads, seafood, or grilled vegetables—bringing a subtle fusion of Mediterranean and umami flavors to your plate.
Ingredients
1 tbsp sherry vinegar
1 tbsp balsamic vinegar
1 tsp soy sauce
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
Freshly ground black pepper
Method
Whisk together sherry vinegar, balsamic vinegar, soy sauce, and Dijon mustard.
Slowly add olive oil while whisking to emulsify.
Finish with black pepper and adjust balance if needed.