On the jar: Pearlworks Emulsión De Kalamata
blend · egg emulsion
★ STARRED KITCHENPrep 10 minPearlworks Emulsión de Kalamata
Independent adaptation of a publicly published Nacho Manzano recipe. Not affiliated with, sponsored by, or endorsed by Nacho Manzano.
From a starred kitchen.
Ratio
Ingredients
- Olives — 700 g kalamata deshuesada
- Chile Paste — 500 g crema de ají rojo
- Evap. Milk — 600 g leche evaporada
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
Pearlworks Emulsión De Kalamata 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Nacho Manzano — published sauce recipes in the PantryFlex catalog. Michelin 2–3* (Casa Marcial).
Originally published as Emulsión de Kalamata.
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 Nacho Manzano / Madrid Fusión (published as “Emulsión de Kalamata”). Full citation lives in Provenance.