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Carme Ruscalleda Sauce Recipes

Independent adaptations of Carme Ruscalleda's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Carme Ruscalleda.

Carme Ruscalleda. Catalan.

By the numbers

8

recipes

63%

pour-and-shake ready

3.3:1 fat to acid

field median 2.7:1

6.3

ingredients per recipe, field average 6.8

Sherry vinegar is Carme's acid of choice, showing up in 2 of 8 recipes.

Compared with the whole catalog, Carme reaches more often for parsley (38% vs 11%).

Recipes

Mix-Vegetable VinaigretteOn the jar: VINAIGRETTECarme Ruscalleda's vinaigrette for blanched vegetables.Green Mustard Oil EmulsionOn the jar: MUSTARD OILRuscalleda's green mustard-oil emulsion for langoustines.Shrimp VinaigretteOn the jar: SHRIMPRuscalleda's shrimp vinaigrette for prawns.Strawberry VinaigretteOn the jar: STRAWBERRYRuscalleda's balsamic strawberry vinaigrette.Empedrat VinaigretteOn the jar: VINAIGRETTERuscalleda's vinaigrette for empedrat bean salad.Strawberry-Sherry Purée VinaigretteOn the jar: STRAWBERRYRuscalleda's strawberry-sherry purée for prawns.Basil Oil PuréeOn the jar: BASIL OILRuscalleda's basil oil purée for prawn salad.Salsa Cremosa de AjoOn the jar: SALSARuscalleda's creamy garlic sauce for octopus bombas.

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Awards

  • Michelin ★★★ (Sant Pau, historical)

Citations

Every recipe lists its source and original title in the Provenance section of the recipe page.

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