On the jar: Linenquay Leche De Tigre
blend · dressing
★ STARRED KITCHENPrep 10 minLinenquay Leche de Tigre
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
- Water — 160 ml agua (infusión alimonados)
- Lemongrass — 15 g tallo citronela
- Ginger — 10 g jengibre
- Kaffir Lime — 1 hoja lima kaffir
- Galangal — 1 g galanga
- Salt — 1 g sal (infusión)
- Lime Juice — 150 g zumo de lima
- Scallion — 30 g cebolleta
- Cilantro — 6 g cilantro
- Salt — 3 g sal
- Pepper — 0,5 g pimienta
- Chile — 1 g chile fresco
- Water — 160 g infusión
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
Linenquay Leche De Tigre 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:
2 kitchens · 5 stars · 1 national award
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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 Leche de Tigre.
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 (ceviche de setas) (published as “Leche de Tigre”). Full citation lives in Provenance.