x

The Best BBQ Delivered to You!

Sign up here for Steven’ Raichlen’s weekly Up in Smoke e-newsletter (and get a free ‘Best Burgers’ e-book!).


Menu

Europe

Catalan Vinaigrette


Print

Catalan Vinaigrette

Recipe Notes

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

Ingredients

  • 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.

Find This Recipe

And More

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops …

Buy Now ‣