Felchen-Sud Emulsion

Name: Felchen-Sud Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (470 ml)
Cuisine: French Classic
Ingredients: about 2½ stalks (100 g) Celery; 1/2 cup lemon juice (120 ml) Lemon Juice; ⅓ cup (80 ml) Lime Juice; about ½ bunch (20 g) Cilantro; about ½ onion (50 g) Onion; 40 g Ginger; about ¼ tsp (2 g) Salt; 20 tsp Avocado Oil (100 ml) Avocado Oil

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

SPREAD · WHITEFISH CEVICHE OR CRUDO

In the published recipe, this is the spread for whitefish ceviche (Felchen).

Sträuli's citrus-avocado oil for whitefish ceviche.

On the jar

FELCHEN-SUD

Method: blend
Yield: about 2 cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 120 mlLime Juice 80 mlAvocado Oil 100 ml

Ingredients

Celeryabout 2½ stalks (100 g)
Lemon Juice1/2 cup lemon juice (120 ml)
Lime Juice⅓ cup (80 ml)
Cilantroabout ½ bunch (20 g)
Onionabout ½ onion (50 g)
Ginger40 g
Saltabout ¼ tsp (2 g)
Avocado Oil20 tsp Avocado Oil (100 ml)

Where it sits

One of 111 egg emulsions in the catalog, with 8 ingredients against a median of 6.

Its fat to acid ratio is 0.5:1, higher than 2% of the catalog’s egg emulsions (median 16:1), a sharper mix for the category.

The acid here is lemon juice and lime juice. In this category chefs also reach for white wine vinegar (19 recipes), red wine vinegar (9), and vinegar (4).

The fat here is avocado oil. In this category chefs also reach for olive oil (38 recipes) and grapeseed oil (16).

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.

Get Felchen-Sud Emulsion + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

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

Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Gribiche Sauce★ STARRED KITCHENOn the jar: GRIBICHE
Gribiche Sauce★★★ KITCHENOn the jar: GRIBICHE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Valentin Sträuli. Swiss / Latin-American accents. Cited awards include: Michelin 2* (IGNIV Andermatt by Andreas Caminada).

Adapted from a Valentin Sträuli recipe (Valentin Sträuli / GaultMillau (Felchen-Ceviche)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Valentin Sträuli / GaultMillau (Felchen-Ceviche) (published as “Felchen-Sud Emulsion”). Full citation lives in Provenance.

Companion jar