Name: Jijona Nougat Vinaigrette for Salads, Squid and Fish
Prep time: 10 min
Total time: 10 min
Yield: 8-10 servings
Cuisine: Spanish
Ingredients: 40 g Jijona nougat cream; 50 ml mild sherry or white wine vinegar; 90 ml mild olive oil; 80 ml water; 1 teaspoon lemon juice; pinch of salt and white pepper

A savoury Jijona nougat vinaigrette brings roasted almond flavour to squid, fish and salads. The key is balancing the nougat cream with vinegar, water and mild olive oil rather than making a sweet dressing.

Ingredients

40 g Jijona nougat cream

50 ml mild sherry or white wine vinegar

90 ml mild olive oil

80 ml water

1 teaspoon lemon juice

pinch of salt and white pepper

Instructions

Put nougat cream in a blender and add vinegar gradually.

Add water and blend until smooth.

At low speed, slowly stream in olive oil to emulsify.

Add lemon, salt and pepper. Taste with the food you intend to serve.

Thin with a little water if thick; balance sweetness with small additions of vinegar.

Use sparingly on grilled squid, bitter-leaf salads or white fish. Stir before serving.

For catering and restaurants

Makes approximately 8–10 tapas. Preparation: 10 minutes. No cooking. Keep the dressing in clean, labelled food-safe containers under your HACCP procedures; check almond and other allergens.

Jijona nougat cream