blend · egg emulsion
★ STARRED KITCHENPrep 10 minCreampass Árbol / Guajillo
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
- Egg Yolk — 2 pasteurised egg yolks
- Guajillo — 170 ml guajillo oil
- Gooseberry — 5 ml fermented gooseberry juice
- Salt — salt (2 g)
- Kombucha — 5 ml kombucha
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.
Companion jar
Creampass Árbol / Guajillo 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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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 Árbol / Guajillo Chilli Emulsion.
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?
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 beetroot tostada) (published as “Árbol / Guajillo Chilli Emulsion”). Full citation lives in Provenance.