Nasturtium Emulsion

Name: Nasturtium Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: American
Ingredients: 200g nasturtium leaves Nasturtium; 300g grapeseed oil → use 250g nasturtium oil Grapeseed Oil; 15g egg yolk Egg Yolk; salt (2 g) Salt

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

Nasturtium Emulsion from a starred kitchen.

Ratio

Grapeseed Oil 272 ml

Ingredients

Nasturtium — 200g nasturtium leaves
Grapeseed Oil — 300g grapeseed oil → use 250g nasturtium oil
Egg Yolk — 15g egg yolk
Salt — salt (2 g)

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.

Provenance

Bart Stratfold works in Nordic-leaning Scottish at Timberyard; credentials include Michelin 1* (Timberyard).

Adapted from a Bart Stratfold recipe (Bart Stratfold / Great British Chefs).

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.

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 Bart Stratfold / Great British Chefs (published as “Nasturtium Emulsion”). Full citation lives in Provenance.