blend · butter emulsion
★ STARRED KITCHENPrep 10 minFlinthall Rapsöl-Espuma
Independent adaptation of a publicly published Nenad Mlinarevic recipe. Not affiliated with, sponsored by, or endorsed by Nenad Mlinarevic.
From a starred kitchen.
Ratio
Ingredients
- Egg — 120 g Ei
- Egg Yolk — 65 g Eigelb
- Hot Mustard — 7 g Senf
- Salt — 7 g Salz & Pfeffer
- Lemon Juice — 7 g Zitronensaft
- Rapeseed Oil — 250 g Rapsöl
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
Flinthall Rapsöl-Espuma 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
- Slatequay Ingwer-Frühlingslauch-★ STARRED KITCHEN
- Slatepier Essig-Marinade★ STARRED KITCHEN
- Copperway Umami Butter★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Nenad Mlinarevic works in Swiss / modern at Focus; credentials include Michelin 2* (Focus, Vitznau historical).
Originally published as Rapsöl-Espuma.
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 Nenad Mlinarevic / GaultMillau CH (Kalbstatar mit warmer Raps-Espuma) (published as “Rapsöl-Espuma”). Full citation lives in Provenance.