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The Dish we recommend for this recipe.
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In Brazil, molho à vinagrete is spooned over churrasco and meat grilled on the barbecue. It reminds me of New York, where I lived in my teens, and a Brazilian friend who often made it at house parties. It is not in this recipe, but he sometimes added boiled egg and avocado. That version was superb as well, so try it if it appeals.
All you do is chop the ingredients and mix. We think the finer you chop, the better it works as a sauce, but that part is up to you.
Only one thing separates the usual molho à vinagrete from this recipe: whether or not Dish Symphony No.2 goes in. That is all it is, and yet the depth of the sauce is on another level.
The quantities below make a fair amount, but keep it in a container in the fridge and you can use it in all sorts of ways.
- As a sauce for meat
- As a marinade sauce for white fish meunière or carpaccio
- Mixed with chilled tofu for a tofu salad
- Or, of course, simply eaten as it is
Ingredients
- Onion: 1/2
- Tomato: 1 (or about 5 cherry tomatoes)
- Green pepper: 1
- Red pepper: 1
- Yellow pepper: 1
- ★Seasonings
- Vinegar: 50cc
- Salt: 1/2 tsp
- E.V. olive oil: 5 tbsp
- Soy sauce 1 tsp
- Dish Symphony No.2: 1 tsp
Method
- Chop all the vegetables as finely as you can.
- Put all the ingredients in a bowl and mix.
