PANTRYFLEX

On the jar: Fennelfield Emulsión De Mostaza

blend · egg emulsion

★★★ KITCHENPrep 10 min

Fennelfield Emulsión de Mostaza

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

A chef-cited egg emulsion from the catalog.

Ratio

Ratio by volume: Olive Oil 50 ml
Olive Oil 50 ml

Ingredients

  • Egg Yolk — 10 g yema de huevo
  • Olive Oil — 45 g AOVE
  • Mustard Seed — 8 g mostaza en grano

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Fennelfield Emulsión De Mostaza 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 · 9 stars · 2 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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)).

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 “Emulsión de Mostaza”). Full citation lives in Provenance.

Companion jar