Italian Salad Sauce

Method

1. 1. Prepare the Flavor Base:
      • In a machine, combine 125g mustard, 50g Aromat, 30g salt, and 7.5g pepper. Mix until well incorporated.
   2. Cook the Aromatics:
      • In a large pot, combine 250ml red wine, 500ml red wine vinegar, 1.5 tbsp soy sauce, minced garlic, and finely chopped onions.
      • Bring the mixture to a boil, then reduce heat and simmer until the onions are soft and translucent.
   3. Add the Herbs:
      • Stir in fresh oregano, Dayong, chopped parsley, and chives. Let the mixture cool to room temperature.
   4. Combine with the Flavor Base:
      • Slowly pour the aromatic mixture into the prepared flavor base while stirring continuously. Mix until well combined.
   5. Emulsify with Olive Oil:
      • Gradually add 1 litre of olive oil while continuously whisking. This emulsifies the sauce, giving it a creamy texture.
   6. Adjust and Store:
      • Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or herbs according to your preference.
      • Transfer the sauce to airtight containers and store in the refrigerator for up to two weeks.

   Pro Tips

   • For a smoother sauce, use a high-quality blender to ensure all ingredients are perfectly blended.
   • Experiment with different herbs like basil, thyme, or rosemary to customise the sauce to your taste preference.
   • Allow the sauce to rest for a few hours before serving; this enhances the flavours and aromas.
   • Store the sauce in airtight containers or glass bottle in the refrigerator to maintain its freshness for an extended period.