Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 201 :: ON THE BONE
catalan viniagrette
Serves: Makes 2 cups, enough to serve 6 to 8
Category: Sauces
1 clove garlic, minced
teaspoon salt
1 tablespoon Dijon-style mustard
cup red wine vinegar or sherry vinegar
1 cup extra virgin olive oil
1 large or 2 medium shallots, minced (about cup)
2 tablespoons capers, with juices
6 cornichon pickles, finely chopped
1 ripe red tomato, peeled, seeded, and finely chopped
freshly ground black pepper to taste

Place the garlic and salt in a large mixing bowl and mash to a paste with the back of a spoon. Add the mustard and vinegar and whisk until the salt crystals are completely dissolved. Gradually whisk in the oil in a thin stream: the sauce should emulsify. Whisk in the shallots, capers, cornichons, and tomatoes. Correct the seasoning, adding salt and pepper to taste. The vinaigrette will keep for several days in the refrigerator, but tastes best served within a few hours of making. Whisk well before serving.
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