Smoked Scotch-Bonnet Emulsion

Name: Smoked Scotch-Bonnet Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (730 ml)
Cuisine: Latin
Ingredients: about 3½ yolks (65 g) Egg Yolk; 1½ tsp (8 ml) Dijon Mustard; about 1½ tsp (4 g) Paprika; 4 g Chipotle; about ¾ tsp (4 g) Salt; 2½ cups (600 ml) Scotch Bonnet; about ½ cup (130 ml) Pickling Liquo

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

SPREAD · FRIED PLANTAIN OR GRILLED VEGETABLES

In the published recipe, this is the spread for plantain. The same recipe pairs it with Smoked Scotch-Bonnet Chilli Oil, the chili oil.

Jeremy Chan's smoky scotch bonnet mayo.

On the jar

SMOKED

Method: blend
Yield: about 3 cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 8 mlScotch Bonnet 600 mlPickling Liquo 130 ml

Ingredients

Egg Yolkabout 3½ yolks (65 g)
Dijon Mustard1½ tsp (8 ml)
Paprikaabout 1½ tsp (4 g)
Chipotle4 g
Saltabout ¾ tsp (4 g)
Scotch Bonnet2½ cups (600 ml)
Pickling Liquoabout ½ cup (130 ml)

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.

Get Smoked Scotch-Bonnet Emulsion + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

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:

4 kitchens · 3 stars · 5 national awards

AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Jeremy Chan. West African / British contemporary. Cited awards include: Michelin 2* (Ikoyi, London); World's 50 Best #15 (2025).

Adapted from a Jeremy Chan recipe (Jeremy Chan / Restaurant Online (Ikoyi plantain masterclass)).

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 Jeremy Chan / Restaurant Online (Ikoyi plantain masterclass) (published as “Smoked Scotch-Bonnet Emulsion”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar