Butterdock Gambas

Name: Butterdock Gambas
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (270 ml)
Cuisine: Mediterranean
Ingredients: 200 ml EVOO Olive Oil; 60 ml lemon juice Lemon Juice; ½ tsp mustard (2.5 ml) Dijon Mustard; 2 tsp shallots (10 ml) Shallot; 1 tsp chopped green pepper (5 ml) Green Pepper; 1 tsp chopped red pepper (5 ml) Red Pepper; salt (2 g) Salt; pepper (0.5 g) Pepper; little garlic powder (0.5 g) Garlic Powder; chopped parsley as needed Parsley

Independent adaptation of a publicly published Carme Ruscalleda recipe. Not affiliated with, sponsored by, or endorsed by Carme Ruscalleda.

A bright dressing for salads and vegetables.

Ratio

Olive Oil 200 mlLemon Juice 60 mlDijon Mustard 3 mlShallot 10 mlGreen Pepper 5 mlRed Pepper 5 ml

Ingredients

Olive Oil — 200 ml EVOO
Lemon Juice — 60 ml lemon juice
Dijon Mustard — ½ tsp mustard (2.5 ml)
Shallot — 2 tsp shallots (10 ml)
Green Pepper — 1 tsp chopped green pepper (5 ml)
Red Pepper — 1 tsp chopped red pepper (5 ml)
Salt — salt (2 g)
Pepper — pepper (0.5 g)
Garlic Powder — little garlic powder (0.5 g)
Parsley — chopped parsley as needed

Method

Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice, Dijon Mustard, Shallot, Green Pepper, Red Pepper.
Add finishing notes: Salt, Pepper, Garlic Powder, Parsley.
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Carme Ruscalleda. Catalan. Cited awards include: Michelin 3* (Sant Pau, historical).

Originally published as Vinaigrette Gambas (Citron–Moutarde).

Adapted from a Carme Ruscalleda recipe (Carme Ruscalleda / Gourmetpedia Relais).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Carme Ruscalleda / Gourmetpedia Relais (published as “Vinaigrette Gambas (Citron–Moutarde)”). Full citation lives in Provenance.

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