Yellow Tomato Champagne Vinaigrette Sauce

Name: Yellow Tomato Champagne Vinaigrette Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 1½ tsp Tabasco Green (7.5 ml) Tabasco; about 3 tomatoes (450 g) Tomato; 300 g Yellow Pepper; ¼ cup diced yellow onion (60 ml) Onion; 1 garlic clove, chopped Garlic; ½ tsp salt (2.5 ml) Salt; 2 Tbsp Champagne vinegar (30 ml) Champagne; 2 Tbsp EVOO (30 ml) Olive Oil; ½ cup diced English cucumber (120 ml) Cucumber; cooked yellow corn kernels stirred in after blend Corn

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

DRESSING · CRAB SALAD & SUMMER TOMATOES

In the published recipe, this is the dressing for yellow tomato & crab salad. The same recipe pairs it with Toasted Pumpkin-Seed Dressing, the other dressing.

Ortega's yellow tomato vinaigrette for crab salad.

On the jar

YELLOW

Method: shake
Yield: about 1¾ cups
Ingredients: 10
Jar batch: 3.8× recipe

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Ratio

CHAMPAGNE VIN 30 mlOLIVE OIL 30 mlTABASCO 8 ml

Ingredients

Tabasco1½ tsp Tabasco Green (7.5 ml)
Tomatoabout 3 tomatoes (450 g)
Yellow Pepper300 g
Onion¼ cup diced yellow onion (60 ml)
Garlic1 garlic clove, chopped
Salt½ tsp salt (2.5 ml)
Champagne2 Tbsp Champagne vinegar (30 ml)
Olive Oil2 Tbsp EVOO (30 ml)
Cucumber½ cup diced English cucumber (120 ml)
Corncooked yellow corn kernels stirred in after blend

Method

Pour to the lines in order (bottom → top): CHAMPAGNE VIN, OLIVE OIL, TABASCO.
Add by count: 11 TOMATOS, 7½ YELLOW PEPPERS, 1½ ONIONS, 4 CLOVES GARLIC, 1½ CUCUMBERS.
Season to finish: SALT (about 2 tsp), CORN (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 10 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 3 stars · 3 national awards

Yellow Tomato Champagne Vinaigrette SauceNATIONAL AWARD WINNEROn the jar: YELLOW
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Hugo Ortega works in Regional Mexican / Oaxacan at Hugo's; credentials include James Beard Best Chef: Southwest 2017 (Hugo's).

Adapted from a Hugo Ortega recipe (Hugo Ortega / Tabasco jalapeño yellow tomato crab salad).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Hugo Ortega / Tabasco jalapeño yellow tomato crab salad (published as “Yellow Tomato Champagne Vinaigrette Sauce”). Full citation lives in Provenance.

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