blend · egg emulsion
★ STARRED KITCHENPrep 10 minÁrbol / Guajillo Chilli Emulsion
Independent adaptation of a publicly published Santiago Lastra recipe. Not affiliated with, sponsored by, or endorsed by Santiago Lastra.
SPREAD · BEETROOT TOSTADAS
In the published recipe, this is the spread for beetroot tostada.
Lastra's chile emulsion for beetroot tostada.
On the jar
RBOL
- Method
- blend
- Yield
- about 1 cup
- Ingredients
- 5
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 2 yolks (36 g)
- Guajilloabout ⅔ cup (170 ml)
- Gooseberry5 ml fermented gooseberry juice
- Saltabout ¼ tsp (2 g)
- Kombucha1 tsp (5 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
Árbol / Guajillo Chilli Emulsion 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
Santiago Lastra. Mexican / British contemporary. Cited awards include: Michelin 1* (Kol, London); World's 50 Best #49 (2025).
Adapted from a Santiago Lastra recipe (Santiago Lastra / Fine Dining Lovers (Kol beetroot tostada)).
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 Santiago Lastra / Fine Dining Lovers (Kol beetroot tostada) (published as “Árbol / Guajillo Chilli Emulsion”). 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.