PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Pearlbench Mojo Verde

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

José Andrés's Pearlbench Mojo Verde, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml, Sherry Vinegar 10 ml, Water 5 ml
Olive Oil 120 mlSherry Vinegar 10 mlWater 5 ml

Ingredients

  • Garlic — 6 cloves
  • Cilantro — 2 cups packed leaves (60 g)
  • Cumin — 1/2 tsp ground (1 g)
  • Salt — 1 tsp kosher + more (6 g)
  • Olive Oil — 1/2 cup (120 ml)
  • Sherry Vinegar — 2 tsp (10 ml)
  • Water — 1 tsp (5 ml)

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

Pearlbench Mojo Verde 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:

3 kitchens · 5 stars · 2 national awards

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Provenance

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Originally published as Mojo Verde.

Adapted from a José Andrés recipe (José Andrés / Bon Appétit).

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 José Andrés / Bon Appétit (published as “Mojo Verde”). Full citation lives in Provenance.

Companion jar