PANTRYFLEX

On the jar: Juniperquay Emulsión De Cebollino

blend · egg emulsion

★★★ KITCHENPrep 10 min

Juniperquay Emulsión de Cebollino

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

A chef-cited egg emulsion from the catalog.

Ratio

Ratio by volume: Sunflower Oil 65 ml
Sunflower Oil 65 ml

Ingredients

  • Chives — 20 g chives
  • Sunflower Oil — 60 g sunflower (chive oil)
  • Egg — 1 egg
  • Salt — 2 g salt

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Juniperquay Emulsión De Cebollino 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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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)).

More from this kitchen

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?

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

Companion jar