shake · vinaigrette
★ STARRED KITCHENPrep 5 minHoney-Sherry Vinaigrette Emulsionada
Independent adaptation of a publicly published Javier Aranda recipe. Not affiliated with, sponsored by, or endorsed by Javier Aranda.
DRESSING · JAMÓN TARTARE & CURED MEATS
In the published recipe, this is the dressing for jamón tartare.
Aranda's honey-sherry vinaigrette for jamón tartare.
Ratio
Ingredients
- Olive Oil20 tsp olive oil (100 ml)
- Honey10 tsp honey (50 ml)
- Sherry Vinegar5 tsp Sherry Vin (25 ml)
- Saltabout ¼ tsp (2 g)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, HONEY, SHERRY VINEGAR.
- Season to finish: SALT (to taste).
- Cap the jar and shake until emulsified.
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4 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
3 kitchens · 3 stars · 2 national awards
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Provenance
Javier Aranda. Spanish / Castilla. Cited awards include: Michelin 1* (La Cabra / Gaytán Madrid).
Originally published as Honey–Sherry Vinagreta Emulsionada.
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.45× 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 Javier Aranda / Cervantes × INTERPORC vol.2 + Diario de Gastronomía (published as “Honey–Sherry Vinagreta Emulsionada”). Full citation lives in Provenance.