PANTRYFLEX

On the jar: Creekcourt Emulsão De Mostarda

blend · mayo

★ STARRED KITCHENPrep 10 min

Creekcourt Emulsão de Mostarda

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

From a starred kitchen.

Ratio

Ratio by volume: Vegetable Oil 125 ml, Dijon Mustard 38 ml
Vegetable Oil 125 mlDijon Mustard 38 ml

Ingredients

  • Egg Yolk — 2 egg yolks
  • Vegetable Oil — 125 ml vegetable oil
  • Dijon Mustard — 40 g Dijon mustard
  • Salt — fine salt (2 g)
  • Pepper — black pepper (0.5 g)

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

Creekcourt Emulsão De Mostarda 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 · 6 stars · 1 national award

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Provenance

José Avillez — published sauce recipes in the PantryFlex catalog. Michelin 2* (Belcanto).

Originally published as Emulsão de Mostarda Dijon.

Adapted from a José Avillez recipe (José Avillez / Rádio Comercial O Chef sou eu).

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 Avillez / Rádio Comercial O Chef sou eu (published as “Emulsão de Mostarda Dijon”). Full citation lives in Provenance.

Companion jar