blend · egg emulsion
★ STARRED KITCHENPrep 10 minCreamdepot Smoked Scotch-Bonnet Emulsion
Independent adaptation of a publicly published Jeremy Chan recipe. Not affiliated with, sponsored by, or endorsed by Jeremy Chan.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 65 g egg yolk
- Dijon Mustard — 8 g Dijon mustard
- Paprika — 4 g hot paprika
- Chipotle — 4 g chipotle chillies
- Salt — 4 g salt
- Scotch Bonnet — 600 ml smoked Scotch bonnet oil
- Pickling Liquo — 130 ml pickling liquor
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
Creamdepot Smoked Scotch-Bonnet 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jeremy Chan. West African / British contemporary. Cited awards include: Michelin 2* (Ikoyi, London); World's 50 Best #15 (2025).
Originally published as Smoked Scotch-Bonnet Emulsion.
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 Jeremy Chan / Restaurant Online (Ikoyi plantain masterclass) (published as “Smoked Scotch-Bonnet Emulsion”). Full citation lives in Provenance.