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Catalan Vinaigrette |
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Print this Recipe SPAIN Makes about 1 cup This is one of the three sauces that invariably accompany grilled meats and seafood in Barcelona (the others are romesco-also in this chapter-and alioli, cousin of the Provençal aïoli, a simple garlic-spiked mayonnaise). If you think of vinaigrette as too delicate a sauce to stand up to a steak, try this caper-, shallot-, and pickle-flavored version. You’ll be pleasantly surprised. 2 tablespoons red wine vinegar 2 tablespoons water, hot 1/2 teaspoon salt, or more to taste 1/2 teaspoon black pepper, freshly ground, or more to taste 1/2 cup olive oil, extra-virgin 1 shallot, large, finely chopped 1 cornichon pickles, , or other sour pickle, finely chopped 1 tomato, fresh, ripe, plum, finely chopped 1 tablespoon capers, drained and coarsely chopped, if large 1. Combine the vinegar, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small nonreactive bowl and whisk until the salt is dissolved. Add the oil in a thin, steady stream, whisking constantly to make an emulsified sauce. Whisk in the shallot, pickle, tomato, and capers. 2. Taste for seasoning, adding salt and pepper if necessary. Let stand for at least 10 minutes and up to 4 hours before serving. If you refrigerate the sauce while it stands, bring it to room temperature before serving, making sure you restir it and check it for seasoning as well. Makes about 1 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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