Chive Emulsion

Name: Chive Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (120 ml)
Cuisine: Mediterranean
Ingredients: about 1 bunch (20 g) Chives; about ¼ cup (65 ml) Sunflower Oil; about 1 egg (50 g) Egg; about ¼ tsp (2 g) Salt

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

SPREAD · BEET TARTARE

In the published recipe, this is the spread for beet tartare.

Eneko Atxa's chive emulsion, a green mayo for beet tartare.

On the jar

CHIVE

Method: blend
Yield: about ½ cup
Ingredients: 4

Blender sauce. Cook from the recipe

Ratio

Sunflower Oil 65 ml

Ingredients

Chivesabout 1 bunch (20 g)
Sunflower Oilabout ¼ cup (65 ml)
Eggabout 1 egg (50 g)
Saltabout ¼ tsp (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.

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Companion jar

Chive Emulsion 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:

4 kitchens · 8 stars · 3 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Eneko Atxa. Basque. Cited awards include: Michelin 3* (Azurmendi); Le Chef 100.

Originally published as Emulsión de Cebollino.

Adapted from a Eneko Atxa recipe (Eneko Atxa / MasterChef 8 (Azurmendi tartar companion)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Eneko Atxa / MasterChef 8 (Azurmendi tartar companion) (published as “Emulsión de Cebollino”). Full citation lives in Provenance.

Companion jar