Catalane Vinaigrette

Name: Catalane Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (80 ml)
Cuisine: Mediterranean
Ingredients: 2 Tbsp Banyuls red wine vinegar (30 ml) Red Wine Vinegar; 1 Tbsp finely chopped shallot (15 ml) Shallot; 1 tsp coarse sea salt (5 ml) Salt; 1/4 tsp Dijon mustard (1.25 ml) Dijon Mustard; 2 Tbsp extra-virgin olive oil (30 ml) Olive Oil

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

DRESSING · SALADE CATALANE & ANCHOVY SALADS

In the published recipe, this is the dressing for salade Catalane.

Steve Hoffman's Catalane vinaigrette for salade Catalane.

On the jar

CATALANE

Method: shake
Yield: about ¼ cup
Ingredients: 5
Jar batch: 4.05× recipe

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Ratio

RED WINE VIN 30 mlOLIVE OIL 30 ml

Ingredients

Red Wine Vinegar2 Tbsp Banyuls red wine vinegar (30 ml)
Shallot1 Tbsp finely chopped shallot (15 ml)
Salt1 tsp coarse sea salt (5 ml)
Dijon Mustard1/4 tsp Dijon mustard (1.25 ml)
Olive Oil2 Tbsp extra-virgin olive oil (30 ml)

Method

Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
Shake-to-line (dashed marks): add SALT. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 1 SHALLOT.
Season to finish: DIJON (about 1 tsp).
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. 5 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 6 stars · 3 national awards

Catalane VinaigretteNATIONAL AWARD WINNEROn the jar: CATALANE
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Cockle Vinaigrette★★★ KITCHENOn the jar: COCKLE
Black Olive Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE

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Provenance

Steve Hoffman works in French Languedoc / American food writing; credentials include James Beard M.F.K. Fisher Distinguished Writing Award 2019.

Adapted from a Steve Hoffman recipe (Steve Hoffman / Food & Wine (salade Catalane)).

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 4.05× 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 Steve Hoffman / Food & Wine (salade Catalane) (published as “Catalane Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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