Jalapeño-Green Pepper Emulsion

Name: Jalapeño-Green Pepper Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: American
Ingredients: about ½ pepper (80 g) Green Pepper; about 1½ jalapenoes (20 g) Jalapeno; about 2 Tbsp (33 ml) Rice Vinegar; about ¾ tsp (5 g) Salt; ½ cup (120 ml) Grapeseed Oil; 1 g Xanthan

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

CONDIMENT · BEEF CHEEK & GRILLED MEATS

In the published recipe, this is the condiment for beef cheek.

Erdei's jalapeño emulsion for beef cheek.

On the jar

JALAPEO-GREE

Method: blend
Yield: about ¾ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Rice Vinegar 33 mlGrapeseed Oil 120 ml

Ingredients

Green Pepperabout ½ pepper (80 g)
Jalapenoabout 1½ jalapenoes (20 g)
Rice Vinegarabout 2 Tbsp (33 ml)
Saltabout ¾ tsp (5 g)
Grapeseed Oil½ cup (120 ml)
Xanthan1 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

Jalapeño-Green Pepper 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:

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Provenance

Erdei János. Hungarian contemporary. Cited awards include: Michelin 1* (Costes, Budapest).

Adapted from a Erdei János recipe (Erdei János / Dining Guide (Costes, Budapest)).

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 Erdei János / Dining Guide (Costes, Budapest) (published as “Jalapeño-Green Pepper Emulsion”). Full citation lives in Provenance.

Companion jar