blend · egg emulsion
★ STARRED KITCHENPrep 10 minBrickroom Felchen-Sud Emulsion
Independent adaptation of a publicly published Valentin Sträuli recipe. Not affiliated with, sponsored by, or endorsed by Valentin Sträuli.
From a starred kitchen.
Ratio
Ingredients
- Celery — 100 g Stangensellerie
- Lemon Juice — 120 g/ml Zitronensaft
- Lime Juice — 80 g/ml Limettensaft
- Cilantro — 20 g Korianderblätter
- Onion — 50 g Zwiebel, gehackt
- Ginger — 40 g Ingwer
- Salt — Salz (2 g)
- Avocado Oil — 100 g/ml Avocadoöl
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
Brickroom Felchen-Sud 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:
4 kitchens · 7 stars · 3 national awards
- Provençal MayoNATIONAL AWARD WINNER
- Irongate Gribiche★ STARRED KITCHEN
- Olivecrest Gribiche★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Valentin Sträuli. Swiss / Latin-American accents. Cited awards include: Michelin 2* (IGNIV Andermatt by Andreas Caminada).
Originally published as Felchen-Sud 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 Valentin Sträuli / GaultMillau (Felchen-Ceviche) (published as “Felchen-Sud Emulsion”). Full citation lives in Provenance.