On the jar: Ashfield Puré De Cebolla
blend · dip
★ STARRED KITCHENPrep 10 minAshfield Puré de Cebolla
Independent adaptation of a publicly published Eduardo "lalo" García recipe. Not affiliated with, sponsored by, or endorsed by Eduardo "lalo" García.
From a starred kitchen.
Ratio
Ingredients
- Onion — 2 cebollas fileteadas
- Butter — 1 cda mantequilla (15 ml)
- White Wine — 100 ml vino blanco
- Cream — 100 ml crema nata
- Thyme — hojas de 2 ramitas tomillo
- Salt — sal (2 g)
- White Pepper — pimienta blanca (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.
Companion jar
Ashfield Puré De Cebolla 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
Eduardo "Lalo" García. Mexican / bistro. Cited awards include: Michelin 1* (Máximo Bistrot, CDMX, 2025+).
Originally published as Puré de Cebolla (Vino–Nata).
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 Eduardo "Lalo" García / Pinea (Máximo Bistrot Special Recipe) (published as “Puré de Cebolla (Vino–Nata)”). Full citation lives in Provenance.