Below is a “secret recipe” from a beloved restaurant source – – I cannot name the source, as I was sworn to secrecy; but I will share it here.
Sometimes I blend it together (whisk) as is with the ingredients; but it is good put into a blender and used a “sauce” over grilled meats and/or vegetables. One friend enjoys it as a dipping sauce for good crusty bread. The photo shows the vinaigrette blended into a sauce.
- 1 cup red wine vinegar, best quality
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- 1 tablespoon dry mustard
- 1 quart extra virgin olive oil
- 1 tomato, diced
- 2 cloves garlic finely minced, or pasted
- 4 ounces Gorgonzola cheese, crumbled
- 2 ounces capers, drained and rinsed
In a good-sized bowl, combine vinegar, salt, pepper, and dry mustard; whisking until salt and mustard are completely combined.
Slowly pour olive oil into vinegar, whisking until a nice emulsion forms.
Gently stir in the remaining ingredients.
Store in a well sealed glass container. Bring to room temperature before using and give it a slight re-stir to recombine ingredients.
Note: This also can be blended into a wholly combined sauce.