stove · egg emulsion
★ STARRED KITCHENPrep 10 minCook 15 minAshstreet Salsa
Independent adaptation of a publicly published Santiago Lastra recipe. Not affiliated with, sponsored by, or endorsed by Santiago Lastra.
From a starred kitchen.
Ratio
Ingredients
- Bone Marrow — 100 g bone marrow fat
- Egg Yolk — 25 g egg yolks
- Kombucha — 15 ml kombucha (or orange juice)
- Gooseberry — 15 ml fermented gooseberry juice (or lime juice)
- Salt — salt (2 g)
- Scotch Bonnet — 20 g Scotch bonnet, finely chopped
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Ashstreet Salsa wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 5 national awards
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- Provençal AioliNATIONAL AWARD WINNER
- Provençal MayoNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Santiago Lastra. Mexican / British contemporary. Cited awards include: Michelin 1* (Kol, London); World's 50 Best #49 (2025).
Originally published as Bone-Marrow Salsa.
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 Santiago Lastra / Fine Dining Lovers (Kol lobster tacos) (published as “Bone-Marrow Salsa”). Full citation lives in Provenance.