PANTRYFLEX

On the jar: Graindock Emulsione Di Lattuga

blend · egg emulsion

★ STARRED KITCHENPrep 10 min

Graindock Emulsione di Lattuga

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

From a starred kitchen.

Ratio

Ratio by volume: White Vinegar 2 ml, Grapeseed Oil 272 ml
White Vinegar 2 mlGrapeseed Oil 272 ml

Ingredients

  • Lettuce — 75 g lattuga verde
  • Egg White — 40 g albume
  • White Vinegar — 2 g aceto bianco
  • Grapeseed Oil — 250 g olio di vinacciolo

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

Graindock Emulsione Di Lattuga 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 · 7 stars · 3 national awards

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Provenance

Giancarlo Perbellini. Italian contemporary. Cited awards include: Michelin 2* (Casa Perbellini, Verona).

Originally published as Emulsione di Lattuga.

Adapted from a Giancarlo Perbellini recipe (Giancarlo Perbellini / Reporter Gourmet).

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 Giancarlo Perbellini / Reporter Gourmet (published as “Emulsione di Lattuga”). Full citation lives in Provenance.

Companion jar