Catalan Vinaigrette Food

ITALIAN VINAIGRETTE

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

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.

CATALAN VINAIGRETTE

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