Catalan Viniagrette

By ClaudiaJan

Ingredients

• Preparation:
• Serves: Makes 2 cups, enough to serve 6 to 8
• Advance
• Category: Sauces
• Ingredients:
• 1 clove garlic, minced
• teaspoon salt
• 1 tablespoon Dijon-style mustard
• cup red wine vinegar or sherry vinegar
• 1 cup extra virgin olive oil
• 1 large or 2 medium shallots, minced (about 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

Details

Servings 1
Adapted from primalgrill.org

Preparation

Step 1

Directions:
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. The vinaigrette will keep for several days in the refrigerator, but tastes best served within a few hours of making. Whisk well before serving.