shake · vinaigrette
★★★ KITCHENPrep 5 minButterfield Vinagreta Empedrat
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
Ingredients
- Olive Oil — 125 ml EVOO
- Chives — 20 chives stems cut ~1 cm
- Parsley — 20 parsley leaves finely chopped (5 g)
- Sherry Vinegar — 40 ml sherry vinegar
- Grain Mustard — 1 Tbsp Meaux (grain) mustard (15 ml)
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, Grain Mustard.
- Add finishing notes: Chives, Parsley, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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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First run is small.
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Provenance
Carme Ruscalleda. Catalan. Cited awards include: Michelin 3* (Sant Pau, historical).
Originally published as Vinagreta Empedrat (Jerez–Meaux).
More from this kitchenFAQ
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 / ruscalleda.cat (published as “Vinagreta Empedrat (Jerez–Meaux)”). Full citation lives in Provenance.