blend · egg emulsion
★ STARRED KITCHENPrep 10 minClaystreet Salsa
Independent adaptation of a publicly published Andoni Luis Aduriz recipe. Not affiliated with, sponsored by, or endorsed by Andoni Luis Aduriz.
From a starred kitchen.
Ratio
Ingredients
- Egg — 1 huevo entero
- Egg — 1 huevo cocido (yema in mount; clara picada after)
- Sunflower Oil — 250 g aceite de girasol
- Caper — 20 g alcaparras
- Dill Pickle — 50 g pepinillo
- Chile — 50 g guindilla picada
- Cider Vinegar — 30 g vinagre de sidra
- Parsley — 10 g perejil
- Tarragon — 5 g estragón
- Water — 10 ml agua
- Salt — sal (2 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.
Companion jar
Claystreet Salsa 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:
3 kitchens · 5 stars · 3 national awards
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- Cairo AioliNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Andoni Luis Aduriz. Basque / contemporary. Cited awards include: Michelin 2* (Mugaritz).
Originally published as Salsa Gribiche.
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 Andoni Luis Aduriz / El País Comer (published as “Salsa Gribiche”). Full citation lives in Provenance.