Vinagreta de Ajo Asado

Name: Vinagreta De Ajo Asado
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (120 ml)
Cuisine: Mediterranean
Ingredients: 3 cabezas de ajo Garlic; 1,8 gramos de flor de sal (1.8 g) Salt; 7,5 gramos de vinagre de jerez (7.43 ml) Sherry Vinegar; 75 gramos de aceite de oliva (82.42 ml) Olive Oil; 2,5 gramos de perejil deshojado (2.5 g) Parsley

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

Vinagreta De Ajo from a three-star kitchen.

Ratio

Sherry Vinegar 7 mlOlive Oil 82 ml

Ingredients

Garlic — 3 cabezas de ajo
Salt — 1,8 gramos de flor de sal (1.8 g)
Sherry Vinegar — 7,5 gramos de vinagre de jerez (7.43 ml)
Olive Oil — 75 gramos de aceite de oliva (82.42 ml)
Parsley — 2,5 gramos de perejil deshojado (2.5 g)

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.

Provenance

Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.

Originally published as Vinagreta de Ajo Asado.

Adapted from a Martín Berasategui recipe (Martín Berasategui / Que.es (ensalada mil colores)).

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.

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 Martín Berasategui / Que.es (ensalada mil colores) (published as “Vinagreta de Ajo Asado”). Full citation lives in Provenance.