Emulsão Soja-Gengibre

Name: Emulsão Soja-Gengibre
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: Mediterranean
Ingredients: 1 c.s. sumo gengibre (15 ml) Ginger; 1 c.s. soja (15 ml) Soy Sauce; 4 c.s. azeite (60 ml) Olive Oil

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

José Avillez's Emulsão Soja-Gengibre, from the published recipe.

Ratio

Ginger 15 mlSoy Sauce 15 mlOlive Oil 60 ml

Ingredients

Ginger — 1 c.s. sumo gengibre (15 ml)
Soy Sauce — 1 c.s. soja (15 ml)
Olive Oil — 4 c.s. azeite (60 ml)

Method

Pour to the lines in order (bottom → top): Ginger, Soy Sauce, Olive Oil.
Cap the jar and shake until emulsified.

Provenance

José Avillez — published sauce recipes in the PantryFlex catalog. Michelin 2* (Belcanto).

Originally published as Emulsão Soja–Gengibre.

Adapted from a José Avillez recipe (José Avillez / Rádio Comercial).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 José Avillez / Rádio Comercial (published as “Emulsão Soja–Gengibre”). Full citation lives in Provenance.

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