Strawberry-Sherry Purée Vinaigrette

Name: Strawberry-Sherry Purée Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: 300 g Strawberry Jam; about 6 Tbsp (100 ml) Olive Oil; about 1½ Tbsp (25 ml) Sherry Vinegar; about 3 Tbsp (50 ml) Water; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · PRAWNS & STRAWBERRY SALADS

In the published recipe, this is the dressing for prawns & strawberries.

Ruscalleda's strawberry-sherry purée for prawns.

On the jar

STRAWBERRY

Method: blend
Yield: about 2 cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Olive Oil 100 mlSherry Vinegar 25 mlWater 50 ml

Ingredients

Strawberry Jam300 g
Olive Oilabout 6 Tbsp (100 ml)
Sherry Vinegarabout 1½ Tbsp (25 ml)
Waterabout 3 Tbsp (50 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 6 ingredients against a median of 6.

Its fat to acid ratio is 4:1, higher than 78% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Strawberry-Sherry Purée Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Mix-Vegetable Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
Shrimp Vinaigrette★★★ KITCHENOn the jar: SHRIMP
Strawberry Vinaigrette★★★ KITCHENOn the jar: STRAWBERRY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Originally published as Purée/Vinaigrette Confiture Fraise–Xérès.

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

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Carme Ruscalleda / Gourmetpedia Relais (published as “Purée/Vinaigrette Confiture Fraise–Xérès”). Full citation lives in Provenance.

Companion jar