Canola Oil-Foam

Name: Canola Oil-Foam
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about 2½ eggs (120 g) Egg; about 3½ yolks (65 g) Egg Yolk; 7 g Hot Mustard; about 1 tsp (7 g) Salt; 7 ml lemon juice Lemon Juice; about 1¼ cups (272 ml) Rapeseed Oil

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

FINISHING BUTTER · VEAL TARTARE

In the published recipe, this is the finishing butter for veal tartare. The same recipe pairs it with Vinegar-Marinade, the herb vinegar marinade.

Mlinarevic's warm rapeseed foam for veal tartare.

On the jar

RAPSL-FOAM

Method: blend
Yield: about 2 cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 7 mlRapeseed Oil 272 ml

Ingredients

Eggabout 2½ eggs (120 g)
Egg Yolkabout 3½ yolks (65 g)
Hot Mustard7 g
Saltabout 1 tsp (7 g)
Lemon Juice7 ml lemon juice
Rapeseed Oilabout 1¼ cups (272 ml)

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.

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Companion jar

Canola Oil-Foam 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 · 8 stars · 2 national awards

Vinegar-Marinade★ STARRED KITCHENOn the jar: VINEGAR-MARI
Ginger-Scallion-Vinaigrette★ STARRED KITCHENOn the jar: GINGER-FRHLI
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Nenad Mlinarevic works in Swiss / modern at Focus; credentials include Michelin 2* (Focus, Vitznau historical).

Originally published as Rapsöl-Espuma.

Adapted from a Nenad Mlinarevic recipe (Nenad Mlinarevic / GaultMillau CH (Kalbstatar mit warmer Raps-Espuma)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar