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Catalan Vinaigrette


Catalan Vinaigrette

Recipe Notes

  • Yield: Makes 2 cups, enough to serve 6 to 8


  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1 tablespoon Dijon-style mustard
  • ¼ cup red wine vinegar or sherry vinegar
  • 1 cup extra virgin olive oil
  • 1 large or 2 medium shallots, minced (about ¼ cup)
  • 2 tablespoons capers, with juices
  • 6 cornichon pickles, finely chopped
  • 1 ripe red tomato, peeled, seeded, and finely chopped
  • Freshly ground black pepper to taste

Recipe Steps

Step 1: Place the garlic and salt in a large mixing bowl and mash to a paste with the back of a spoon. Add the mustard and vinegar and whisk until the salt crystals are completely dissolved. Gradually whisk in the oil in a thin stream: the sauce should emulsify. Whisk in the shallots, capers, cornichons, and tomatoes. Correct the seasoning, adding salt and pepper to taste. Whisk well before serving.

Step 2: The vinaigrette will keep for several days in the refrigerator, but tastes best served within a few hours of making.

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