On the jar: Lemonrow Emulsión De Pimiento
blend · egg emulsion
★★★ KITCHENPrep 10 minLemonrow Emulsión de Pimiento
Independent adaptation of a publicly published Martín Berasategui recipe. Not affiliated with, sponsored by, or endorsed by Martín Berasategui.
A chef-cited egg emulsion from the catalog.
Ratio
Ingredients
- Roasted Red Pe — 400 g pimiento rojo asado (licuar → reducir ½)
- Tomato Sofrito — 125 g tomate frito
- Olive Oil — 500 g AOVE a hilo
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.
Companion jar
Lemonrow Emulsión De Pimiento 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
- Amberforge Aliño De Yogur★★★ KITCHEN
- Provençal AioliNATIONAL AWARD WINNER
- Modena Aioli★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.
Originally published as Emulsión de Pimiento Asado.
More from this kitchenFAQ
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 Martín Berasategui / Madrid Fusión (published as “Emulsión de Pimiento Asado”). Full citation lives in Provenance.