PANTRYFLEX

blend · egg emulsion

★ STARRED KITCHENPrep 10 min

Emberbridge Ajoblanco

Independent adaptation of a publicly published Miguel Ángel de la Cruz recipe. Not affiliated with, sponsored by, or endorsed by Miguel Ángel de la Cruz.

From a starred kitchen.

Ratio

Ratio by volume: Vinegar 48 ml, Olive Oil 55 ml, Water 200 ml
Vinegar 48 mlOlive Oil 55 mlWater 200 ml

Ingredients

  • Almonds — 200 g almendra
  • Vinegar — 50 g vinagre
  • Breadcrumbs — 50 g miga
  • Garlic — 1 diente de ajo
  • Salt — sal (2 g)
  • Olive Oil — 50 g aceite de oliva
  • Water — 200 g agua

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

Emberbridge Ajoblanco 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:

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Provenance

Miguel Ángel de la Cruz. Spanish / Castilla y León. Cited awards include: Michelin 1* (La Botica de Matapozuelos).

Originally published as Ajoblanco (Almond–Vinegar Emulsion).

Adapted from a Miguel Ángel de la Cruz recipe (Miguel Ángel de la Cruz / Cervantes × INTERPORC vol.1 + Diario de Gastronomía).

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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 Miguel Ángel de la Cruz / Cervantes × INTERPORC vol.1 + Diario de Gastronomía (published as “Ajoblanco (Almond–Vinegar Emulsion)”). Full citation lives in Provenance.

Companion jar