Mustard Emulsion

Name: Mustard Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about ¼ cup (60 ml)
Cuisine: Mediterranean
Ingredients: about ½ yolk (10 g) Egg Yolk; about 3 Tbsp (50 ml) Olive Oil; 8 g Mustard Seed

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

FINISHING SAUCE · STEAK TARTARE

In the published recipe, this is the finishing sauce for steak tartare. The same recipe pairs it with Salsa Ketchup, the ketchup sauce.

Joan Roca's mustard emulsion for steak tartare.

On the jar

MUSTARD

Method: blend
Yield: about ¼ cup
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Olive Oil 50 ml

Ingredients

Egg Yolkabout ½ yolk (10 g)
Olive Oilabout 3 Tbsp (50 ml)
Mustard Seed8 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

Mustard 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 · 7 stars · 4 national awards

Balsamic Mayonnaise★★★ KITCHENOn the jar: AIOLI
Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI
Black Olive AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Head chef of the three-Michelin-star El Celler de Can Roca in Girona, run with his two brothers; twice named best restaurant in the world.

Originally published as Emulsión de Mostaza.

Adapted from a Joan Roca recipe (Joan Roca / RTVE MasterChef (steak tartare)).

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 Joan Roca / RTVE MasterChef (steak tartare) (published as “Emulsión de Mostaza”). 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