Olivefield Abalone

Name: Olivefield Abalone
Prep time: 10 min
Total time: 10 min
Yield: about ¼ cup (70 ml)
Cuisine: American
Ingredients: 40 g abalone Abalone; 10 ml Thai chilli sauce Chili Sauce; 2 g coriander Cilantro; 10 ml lime juice Lime Juice; 5 g sugar Sugar; 5 ml oyster sauce Oyster Sauce

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

From a master craftsman's kitchen.

Ratio

Chili Sauce 10 mlLime Juice 10 mlOyster Sauce 5 ml

Ingredients

Abalone — 40 g abalone
Chili Sauce — 10 ml Thai chilli sauce
Cilantro — 2 g coriander
Lime Juice — 10 ml lime juice
Sugar — 5 g sugar
Oyster Sauce — 5 ml oyster sauce

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

Olivefield Abalone 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

Patrik Jaros — published sauce recipes in the PantryFlex catalog. Bocuse d'Or bronze 1995.

Originally published as Abalone Sauce.

Adapted from a Patrik Jaros recipe (Patrik Jaros / Bocuse d'Or Winners (same monkfish & salmon plate)).

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 Patrik Jaros / Bocuse d'Or Winners (same monkfish & salmon plate) (published as “Abalone Sauce”). Full citation lives in Provenance.

Companion jar