Salsa Lasarte

Name: Salsa Lasarte
Prep time: 10 min
Total time: 10 min
Yield: 220 ml
Cuisine: Latin
Ingredients: 54 g Egg Yolk; 15 ml Dijon Mustard; 45 ml Sherry Vinegar; 49 ml Olive Oil; 45 g Dill Pickle; 15 ml Capers; 15 ml Parsley; 15 ml Tarragon; 87.38 ml Egg White; 2 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Martín Berasategui recipe. Not affiliated with, sponsored by, or endorsed by Martín Berasategui.

Salsa Lasarte from a three-star kitchen.

Ratio

Dijon Mustard 15 mlSherry Vinegar 45 mlOlive Oil 49 mlCapers 15 mlParsley 15 mlTarragon 15 ml

Ingredients

Egg Yolk — 54 g
Dijon Mustard — 15 ml
Sherry Vinegar — 45 ml
Olive Oil — 49 ml
Dill Pickle — 45 g
Capers — 15 ml
Parsley — 15 ml
Tarragon — 15 ml
Egg White — 87.38 ml
Salt — 2 g
Pepper — 0.5 g

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.

Provenance

Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.

Adapted from a Martín Berasategui recipe (Martín Berasategui / Directo al Paladar (Robin Food)).

FAQ

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Martín Berasategui / Directo al Paladar (Robin Food) (published as “Salsa Lasarte”). Full citation lives in Provenance.