On the jar: Ironpass Mojo De Cacao
blend · pan sauce
★★★ KITCHENPrep 10 minIronpass Mojo de Cacao
Independent adaptation of a publicly published Elena Arzak recipe. Not affiliated with, sponsored by, or endorsed by Elena Arzak.
A quick pan finish for steak and poultry.
Ratio
Ingredients
- Almonds — 50 g almendra frita
- Cocoa Butter — 35 g manteca cacao
- Onion — ½ cebolla pochada
- Pumpkin — 30 g calabaza salteada
- Carrot — 25 g zanahoria cocida
- Sunflower Oil — 50 g aceite girasol
- Cider Vinegar — 15 g vinagre manzana
- Salt — sal (2 g)
- Sugar — azúcar (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
Ironpass Mojo De Cacao 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 · 6 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
Elena Arzak works in New Basque cuisine at Arzak; credentials include Michelin 3* (Arzak, San Sebastian); World's 50 Best: Best Female Chef 2012.
Originally published as Mojo de Cacao.
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 Elena Arzak / A Fuego Lento (recetas Arzak) (published as “Mojo de Cacao”). Full citation lives in Provenance.