Chard Emulsion

Name: Chard Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about ¼ cup (55 ml)
Cuisine: Mediterranean
Ingredients: 40 g Chard; 2 tsp (10 ml) Chicken Stock; ¾ tsp (2 g) Cornstarch; 1 tsp (5 ml) Cream; about ½ tsp (2 ml) Butter; about ⅛ tsp (0.5 g) Salt; about ⅛ tsp (0.2 g) Pepper

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

DIP · PORK JOWL & ROASTED VEGETABLES

In the published recipe, this is the dip for pork jowl.

Lavado's chard emulsion for pork jowl.

On the jar

CHARD

Method: blend
Yield: about ¼ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Chicken Stock 10 mlCream 5 mlButter 2 ml

Ingredients

Chard40 g
Chicken Stock2 tsp (10 ml)
Cornstarch¾ tsp (2 g)
Cream1 tsp (5 ml)
Butterabout ½ tsp (2 ml)
Saltabout ⅛ tsp (0.5 g)
Pepperabout ⅛ tsp (0.2 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.

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Companion jar

Chard 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:

4 kitchens · 6 stars · 4 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Iñigo Lavado works in Spanish / Basque at Kokotxa; credentials include Michelin 1* (Kokotxa, San Sebastián).

Originally published as Emulsión de Acelgas.

Adapted from a Iñigo Lavado recipe (Iñigo Lavado / Madrid Fusión archive (Kokotxa)).

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 Iñigo Lavado / Madrid Fusión archive (Kokotxa) (published as “Emulsión de Acelgas”). Full citation lives in Provenance.

Companion jar