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Catalan Vinaigrette

At a Glance

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 1 cup

Dietary

Low Protein
Vegan
Very Low Carb

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.

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Equipment

Small bowl, whisk, knife, cutting board

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

Instructions

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.

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