shake · vinaigrette
★★★ KITCHENPrep 5 minEmpedrat Vinaigrette
Independent adaptation of a publicly published Carme Ruscalleda recipe. Not affiliated with, sponsored by, or endorsed by Carme Ruscalleda.
DRESSING · WHITE BEAN SALADS (EMPEDRAT)
In the published recipe, this is the dressing for empedrat bean salad.
Ruscalleda's vinaigrette for empedrat bean salad.
On the jar
VINAIGRETTE
- Method
- shake
- Yield
- about ¾ cup
- Ingredients
- 7
Stove sauce. Cook from the recipe
Ratio
Ingredients
- Olive Oil½ cup (125 ml)
- Chivesabout ½ bunch (10 g)
- Parsleyabout ¼ bunch (5 g)
- Sherry Vinegarabout 3 Tbsp (40 ml)
- Grain Mustard1 Tbsp Meaux (grain) mustard (15 ml)
- Saltabout ¼ tsp (2 g)
- Pepperabout ¼ tsp (0.5 g)
Where it sits
One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.
Its fat to acid ratio is 3.1:1, higher than 72% 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
- Pour liquids to the printed fill-lines, bottom to top.
- Cap the jar and shake until emulsified.
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Companion jar
Empedrat Vinaigrette wants a whisk and a stove. 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
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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?
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 / ruscalleda.cat (published as “Vinagreta Empedrat (Jerez–Meaux)”). Full citation lives in Provenance.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.