PANTRYFLEX

stove · butter emulsion

★★★ KITCHENPrep 10 minCook 15 min

Fenneldepot Salsa

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

A chef-cited butter emulsion from the catalog.

Ratio

Ratio by volume: Balsamic 60 ml, Butter 54 ml, Veal Stock 30 ml
Balsamic 60 mlButter 54 mlVeal Stock 30 ml

Ingredients

  • Egg Yolk — 100 g yema
  • Balsamic — 60 g vinagre balsámico
  • Tarragon — 2,4 g estragón liofilizado
  • Butter — 50 g mantequilla clarificada
  • Veal Stock — 30 g salsa de ternera texturizada
  • Salt — sal (2 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Fenneldepot Salsa wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 1 national award

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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 Salsa Foyot / Bearnesa.

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

More from this kitchen

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?

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 Joan Roca / RTVE MasterChef (steak tartare) (published as “Salsa Foyot / Bearnesa”). Full citation lives in Provenance.

Companion jar