On the jar: Juniperwharf Emulsión De Espárrago
blend · egg emulsion
★★★ KITCHENPrep 10 minJuniperwharf Emulsión de Espárrago
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
Ingredients
- Egg — 2 farm eggs
- Asparagus — 37 g cooked asparagus scraps
- Asparagus Pwdr — 32,2 g asparagus powder
- Sunflower Oil — 950 g sunflower oil
- Salt — salt (3 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
Juniperwharf Emulsión De Espárrago 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
Eneko Atxa. Basque. Cited awards include: Michelin 3* (Azurmendi); Le Chef 100.
Originally published as Emulsión de Espárrago.
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 Eneko Atxa / Guide Michelin (espárrago blanco en texturas) (published as “Emulsión de Espárrago”). Full citation lives in Provenance.