On the jar: Cinderwharf Apple–olive Emulsion
blend · mayo
AWARDED KITCHENPrep 10 minCinderwharf Apple-Olive Emulsion
Independent adaptation of a publicly published Telly Justice recipe. Not affiliated with, sponsored by, or endorsed by Telly Justice.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Apple — 1 honeycrisp apple (cored)
- Olives — 1 cup Lucques olives, pitted/chopped (240 ml)
- Chervil — 1 cup fresh chervil (240 ml)
- Olive Brine — ¼ cup olive brine (60 ml)
- Coriander — 2 g ground coriander
- Xanthan — 3 g xanthan
- Grapeseed Oil — 199 g grapeseed oil
- Modified Food — 5 g Ultratex
- Salt — salt (2 g)
- Lemon Juice — lemon juice (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.
Companion jar
Cinderwharf Apple–olive 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Telly Justice. Southern / queer fine dining. Cited awards include: Food & Wine Best New Chef 2025.
Originally published as Apple–Olive Emulsion.
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 Telly Justice / StarChefs (HAGS caraflex cabbage; re-eligible under §1 v2 2026-07-18) (published as “Apple–Olive Emulsion”). Full citation lives in Provenance.