blend · pan sauce
★ STARRED KITCHENPrep 10 minFerndepot Salmorejo
Independent adaptation of a publicly published Agustin Ferrando Balbi recipe. Not affiliated with, sponsored by, or endorsed by Agustin Ferrando Balbi.
From a starred kitchen.
Ratio
Ingredients
- Tomato — 500 g Amela tomatoes
- Garlic — 1 clove garlic
- Sherry Vinegar — 20 ml sherry vinegar
- Olive Oil — 50 ml olive oil
- Bread — 50 g white bread
- Kombu — 4 g shio kombu
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Ferndepot Salmorejo wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Agustin Ferrando Balbi. Spanish / Japanese. Cited awards include: Michelin 1* (Andō, Hong Kong; HAKU tenure).
Originally published as Salmorejo.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Agustin Balbi / FOUR Magazine (Andō carabinero & duck egg) (published as “Salmorejo”). Full citation lives in Provenance.