On the jar: Coralbridge Vinagreta Exprés
shake · vinaigrette
★★★ KITCHENPrep 5 minVinagreta Exprés
Independent adaptation of a publicly published Jordi Cruz recipe. Not affiliated with, sponsored by, or endorsed by Jordi Cruz.
Vinagreta Exprés from a three-star kitchen.
Ratio
Ratio by volume: Olive Oil 150 ml, Red Wine Vinegar 50 ml, Water 15 ml, Dijon Mustard 10 ml
Olive Oil 150 mlRed Wine Vinegar 50 mlWater 15 mlDijon Mustard 10 ml
Ingredients
- Olive Oil — 150 ml
- Red Wine Vinegar — 50 ml
- Salt — 3.5 g
- Water — 15 ml
- Dijon Mustard — 9.52 ml
Method
- Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar, Water, Dijon Mustard.
- Add finishing notes: Salt.
- Cap the jar and shake until emulsified.
Provenance
Jordi Cruz works in Contemporary Catalan at ABaC; credentials include Michelin 3* (ABaC, Barcelona).
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jordi Cruz / La Vanguardia (ensalada aliño) (published as “Vinagreta Exprés”). Full citation lives in Provenance.