On the jar: Girona Sherry Vinaigrette
shake · vinaigrette
★★★ KITCHENPrep 5 minSherry Vinaigrette
Independent adaptation of a publicly published Joan Roca recipe. Not affiliated with, sponsored by, or endorsed by Joan Roca.
A three-star Girona kitchen's sherry vinaigrette for arugula.
Ratio
Ratio by volume: Olive Oil 110 ml, Sherry Vinegar 50 ml
Olive Oil 110 mlSherry Vinegar 50 ml
Ingredients
- Olive Oil — 100g extra virgin
- Sherry Vinegar — 50g
- Salt — to taste
Method
- Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar.
- Add finishing notes: Salt.
- Cap the jar and shake until emulsified.
Provenance
Head chef of the three-Michelin-star El Celler de Can Roca in Girona, run with his two brothers; twice named best restaurant in the world.
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 Joan Roca summer recipe feature / Hola Cocina (published as “Sherry Vinaigrette”). Full citation lives in Provenance.