Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 202 :: IN A HURRY
Serves: Yield: About 1 cup
Category: Sauces
2 tablespoons red wine vinegar
2 tablespoons hot water
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/2 cup extra-virgin olive oil
1 large shallot, finely minced
1 clove garlic, finely minced
1 ripe plum tomato, peeled, seeded, and finely diced

1. Combine the vinegar, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small nonreactive bowl and whisk until the salt is dissolved. Add the oil in a thin, steady stream,
whisking constantly to make an emulsified sauce. Whisk in the shallot, garlic, and tomato.

2. Adjust the seasoning if necessary. Let stand for at least 10 minutes (and up to 4 hours)
before serving to allow the flavors to blend. Whisk again before serving, and adjust the seasoning as needed.
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