Catalan Vinaigrette Food

ITALIAN VINAIGRETTE

Italian Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield about 3/4 cup dresssing

Number Of Ingredients 7

Ingredients

1/4 cup red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon dried oregano
1 small clove garlic, minced
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Steps:

Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

CATALAN VINAIGRETTE

Catalan Vinaigrette image

This is one of the sauces traditionally used to accompany grilled steak in Barcelona. Adapted from the Barbecue Bible. May be made 4 hours in advance; if refrigerated, bring to room temperature before using. Cook time is standing time.

Provided by Chocolatl

Categories Salad Dressings

Time 15m

Yield 1 cup

Number Of Ingredients 9

Ingredients

2 tablespoons red wine vinegar
2 tablespoons hot water
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 cup extra-virgin olive oil
1 large shallot, finely chopped
1 cornichon, finely chopped (or other small sour pickle)
1 plum tomato, finely chopped
1 tablespoon capers, drained and coarsely chopped

Steps:

Combine vinegar, water, salt and pepper in a small bowl.
Whisk until salt is dissolved.
Slowly pour in the oil in a thin, steady stream, whisking constantly.
Whisk in remaining ingredients.
Let stand 10 minutes before using.

Nutrition Facts : Calories 998, Fat 108.4, SaturatedFat 15, Sodium 2214, Carbohydrate 8.5, Fiber 2.1, Sugar 2.4, Protein 1.6

CATALAN VINAIGRETTE

Catalan Vinaigrette image

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Nutritional Facts Serves

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