PANTRYFLEX

On the jar: Pearlfield Emulsión Balsámico–soja–savora

blend · vinaigrette

★★★ KITCHENPrep 10 min

Pearlfield Emulsión Balsámico-Soja-Savora

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Balsamic 80 ml, Soy Sauce 20 ml, Dijon Mustard 10 ml, Olive Oil 175 ml
Balsamic 80 mlSoy Sauce 20 mlDijon Mustard 10 mlOlive Oil 175 ml

Ingredients

  • Balsamic — 80 g vinagre balsámico (13 años)
  • Soy Sauce — 20 ml salsa de soja
  • Dijon Mustard — 10 g mostaza Savora
  • Salt — sal (2 g)
  • Olive Oil — 175 ml aceite oliva

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

Pearlfield Emulsión Balsámico–soja–savora 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

Sven Elverfeld — published sauce recipes in the PantryFlex catalog. Michelin 3* (Aqua, Wolfsburg).

Originally published as Emulsión Balsámico–Soja–Savora.

Adapted from a Sven Elverfeld recipe (Sven Elverfeld / Madrid Fusión).

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 Sven Elverfeld / Madrid Fusión (published as “Emulsión Balsámico–Soja–Savora”). Full citation lives in Provenance.

Companion jar