On the jar: Grainrail Emulsione All'origano
blend · egg emulsion
★ STARRED KITCHENPrep 10 minGrainrail Emulsione All'Origano
Independent adaptation of a publicly published Giancarlo Perbellini recipe. Not affiliated with, sponsored by, or endorsed by Giancarlo Perbellini.
From a starred kitchen.
Ratio
Ingredients
- Wild Greens — 150 g insalata
- Egg White — 80 g albume
- Oregano — 30 g origano fresco
- Vinegar — 20 g aceto d'origano
- Grapeseed Oil — 550 g olio di vinacciolo
- Salt — sale (2 g)
- Spinach — 40 g spinaci
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
Grainrail Emulsione All'origano 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
Giancarlo Perbellini. Italian contemporary. Cited awards include: Michelin 2* (Casa Perbellini, Verona).
Originally published as Emulsione all'Origano.
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 Giancarlo Perbellini / Identità Golose (Casa Perbellini) (published as “Emulsione all'Origano”). Full citation lives in Provenance.