Sherry Ibérico Vinaigrette
yield
2 Qts
servings
36
expiration date
4 Days
ADDITIONAL PREP RECIPE
No items found.
ingredients
- Sherry Vinegar - 1.5 cups
- Whole Grain Dijon - 1/2 cup
- Honey - 1 Cup
- Shallots diced - 2 oz wt
- Kosher Salt - 3 tsp
- Cafe Grind Black Pepper - 2 tsp
- Smoked Hot Pimenton - 2 tsp
- Lime juice - 1/4 cup
- Rendered bellota - 2 oz wt
- Blended olive oil - 3 cups
sourcing
PROCEDURE
- Gather and portion all ingredients
- In a saute pan over low heat, render the bellota fat until melted and fat begins to brown
- Add the blended fat to the blended oil
- In the vita mixer, blend all ingredients, except the blended olive oil/bellota fat mixture, until well incorporated. About 45 seconds
- While the mixer is still running, slowly add in the blended oil/bellota mixture until smooth and emulsified.
- Portion into 1/6 pans, label, cool, reserve for service
CRITICAL CONTROL POINT
VIDEO