blend · mayo
★★★ KITCHENPrep 10 minCinderquay Verduras Emulsionadas Aciduladas
Independent adaptation of a publicly published Paco Morales recipe. Not affiliated with, sponsored by, or endorsed by Paco Morales.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Onion — 100g cebolla cruda
- Carrot — 30g zanahoria
- Sesame Seed — 50g sésamo blanco
- Sunflower Oil — 350g aceite girasol
- White Wine Vinegar — 100g vinagre vino blanco
- Soy Sauce — 130g soja
- Sugar — 55g azúcar
- Garlic — 1 ajo
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
Cinderquay Verduras Emulsionadas Aciduladas 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
Paco Morales works in Andalusian / Al-Andalus at Noor; credentials include Michelin 3* (Noor, Córdoba).
Originally published as Verduras Emulsionadas Aciduladas.
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 Paco Morales / Madrid Fusión (hígado de rape) (published as “Verduras Emulsionadas Aciduladas”). Full citation lives in Provenance.