Cockle Vinaigrette

Name: Cockle Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: Mediterranean
Ingredients: 2 tbsp (30 ml) Sherry Vinegar; 1 tsp (5 ml) Soy Sauce; 1 tsp mustard (5 ml) Dijon Mustard; 5 tbsp extra virgin (75 ml) Olive Oil; filtered liquid from one can Cockle Juice; to taste Salt; to taste Pepper

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

Briny cockle juices whisked into a three-star Basque vinaigrette.

Ratio

Sherry Vinegar 30 mlSoy Sauce 5 mlDijon Mustard 5 mlOlive Oil 75 ml

Ingredients

Sherry Vinegar — 2 tbsp (30 ml)
Soy Sauce — 1 tsp (5 ml)
Dijon Mustard — 1 tsp mustard (5 ml)
Olive Oil — 5 tbsp extra virgin (75 ml)
Cockle Juice — filtered liquid from one can
Salt — to taste
Pepper — to taste

Method

Pour to the lines in order (bottom → top): Sherry Vinegar, Soy Sauce, Dijon Mustard, Olive Oil.
Add finishing notes: Cockle Juice, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.

Adapted from a recipe published by Martín Berasategui in Cocina en casa con Martín Berasategui (2015) via Directo al Paladar.

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 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 Cocina en casa con Martín Berasategui (2015) via Directo al Paladar (published as “Cockle Vinaigrette”). Full citation lives in Provenance.

Add to a jar