PANTRYFLEX

On the jar: Maplestreet Emulsión Ostra–aove

blend · egg emulsion

★★★ KITCHENPrep 10 min

Maplestreet Emulsión Ostra-Aove

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

A chef-cited egg emulsion from the catalog.

Ratio

Ratio by volume: Olive Oil 109 ml, Tabasco 0 ml, Lemon Juice 0 ml
Olive Oil 109 mlTabasco 0 mlLemon Juice 0 ml

Ingredients

  • Oyster — 1 ostra especial Sorlut nº2
  • Olive Oil — 100 g AOVE
  • Tabasco — 2 gotas Tabasco (0.2 ml)
  • Lemon Juice — 4 gotas zumo limón (0.4 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Maplestreet Emulsión Ostra–aove 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:

4 kitchens · 7 stars · 3 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Pedro Subijana. Basque. Cited awards include: Michelin 3* (Akelarre).

Originally published as Emulsión Ostra–AOVE.

Adapted from a Pedro Subijana recipe (Pedro Subijana / 7Caníbales).

More from this kitchen

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 Pedro Subijana / 7Caníbales (published as “Emulsión Ostra–AOVE”). Full citation lives in Provenance.

Companion jar