Vinagreta de Azafrán

Name: Vinagreta De Azafrán
Prep time: 5 min
Total time: 5 min
Yield: 400 ml
Cuisine: Mediterranean
Ingredients: 100 ml Lemon Juice; 300 ml Olive Oil; 1.5 g Saffron; 2 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published María José San Román recipe. Not affiliated with, sponsored by, or endorsed by María José San Román.

Vinagreta De Azafrán from a starred kitchen.

Ratio

Lemon Juice 100 mlOlive Oil 300 ml

Ingredients

Lemon Juice — 100 ml
Olive Oil — 300 ml
Saffron — 1.5 g
Salt — 2 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
Add finishing notes: Saffron, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

María José San Román works in Spanish / Mediterranean at Monastrell; credentials include Michelin 1* (Monastrell, Alicante).

Originally published as Vinagreta de Azafrán.

Adapted from a María José San Román recipe (Mª José San Román / Madrid Fusión (ensalada frutos de mar)).

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?

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 Mª José San Román / Madrid Fusión (ensalada frutos de mar) (published as “Vinagreta de Azafrán”). Full citation lives in Provenance.

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