Mojo de Cacao

Name: Mojo De Cacao
Prep time: 10 min
Total time: 10 min
Yield: 250 ml
Cuisine: Mediterranean
Ingredients: 50 g Almonds; 35 g Cocoa Butter; 50 g Onion; 30 g Pumpkin; 25 g Carrot; 54.3 ml Sunflower Oil; 14.9 ml Cider Vinegar; 2 g Salt; 2 g Sugar

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

Mojo De Cacao from a three-star kitchen.

Ratio

Sunflower Oil 54 mlCider Vinegar 15 ml

Ingredients

Almonds — 50 g
Cocoa Butter — 35 g
Onion — 50 g
Pumpkin — 30 g
Carrot — 25 g
Sunflower Oil — 54.3 ml
Cider Vinegar — 14.9 ml
Salt — 2 g
Sugar — 2 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.

Provenance

Elena Arzak works in New Basque cuisine at Arzak; credentials include Michelin 3* (Arzak, San Sebastian); World's 50 Best: Best Female Chef 2012.

Originally published as Mojo de Cacao.

Adapted from a Elena Arzak recipe (Elena Arzak / A Fuego Lento (recetas Arzak)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Elena Arzak / A Fuego Lento (recetas Arzak) (published as “Mojo de Cacao”). Full citation lives in Provenance.