Verduras Emulsionadas Aciduladas

Name: Verduras Emulsionadas Aciduladas
Prep time: 10 min
Total time: 10 min
Yield: about 3¼ cups (750 ml)
Cuisine: Asian
Ingredients: 100g cebolla cruda Onion; 30g zanahoria Carrot; 50g sésamo blanco Sesame Seed; 350g aceite girasol Sunflower Oil; 100g vinagre vino blanco White Wine Vinegar; 130g soja Soy Sauce; 55g azúcar Sugar; 1 ajo Garlic

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

Verduras Emulsionadas Aciduladas from a three-star kitchen.

Ratio

Sunflower Oil 380 mlWhite Wine Vinegar 100 mlSoy Sauce 120 ml

Ingredients

Onion — 100g cebolla cruda
Carrot — 30g zanahoria
Sesame Seed — 50g sésamo blanco
Sunflower Oil — 350g aceite girasol
White Wine Vinegar — 100g vinagre vino blanco
Soy Sauce — 130g soja
Sugar — 55g azúcar
Garlic — 1 ajo

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

Paco Morales works in Andalusian / Al-Andalus at Noor; credentials include Michelin 3* (Noor, Córdoba).

Adapted from a Paco Morales recipe (Paco Morales / Madrid Fusión (hígado de rape)).

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 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 Paco Morales / Madrid Fusión (hígado de rape) (published as “Verduras Emulsionadas Aciduladas”). Full citation lives in Provenance.