Seaweed Butters and Emulsions
Six seaweed preparations built as sauce components: two almost-butters, a clam and laurencia emulsion, a nori yolk, a hollandaise and a foam.
Paco Pérez
Chef & Owner, Miramar · Spain
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
6 Lessons, 26 min total
About this course
Two of the six lessons here are seaweed butter recipes in the literal sense: an almost-butter of codium, and an almost-butter of tuna garum and kombu. Around them sit a clam and laurencia butter emulsion, a distilled egg yolk and nori emulsion, a freeze-dried oyster leaf hollandaise, and a freeze-dried seaweed pesto foam.
Everything starts one step earlier, at the pigment. Blanching, freezing and freeze-drying pull colour, aroma and umami out of the alga first, and only then does that concentrate go into a fat or an emulsion that will hold it on the plate. The pesto foam runs sea lettuce and sea spinach through the same route.
You finish with six sauce-station components that read as seaweed rather than as sea salt, and with a sequence you can point at any alga you can get hold of: extract, concentrate, bind.
"When you truly understand seaweed, a whole new level of cooking opens up."
Paco Pérez · Chef de Cuisine @ Miramar
Lessons
6
Video
26 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Emulsify two seaweed butter recipes, one from codium and one from tuna garum.
Hold a clam and laurencia butter emulsion together at plating temperature.
Distil an egg yolk and set it into a nori emulsion for the sauce station.
Freeze-dry an oyster leaf hollandaise and a seaweed pesto foam for service.
Seaweed today, garums tomorrow.
One membership. Access all content.
Every masterclass, the full recipe library, and the creators who add new recipes every week, all with Gronda PRO.
70+
Masterclasses, new ones every month
50,000+
Step by step professional recipes
1,500+
Creators cooking at professional restaurants
Meet your instructor
Paco Pérez
Chef & Owner, Miramar, Spain · Two stars since 2010, Enoteca and Arco
Paco Pérez is a Spanish chef and the owner of Miramar, the seaside inn his wife's family ran and which the two of them began converting in 1984. Miramar has held two stars since 2010.
He started at twelve in his family's tapas bar, then trained with Michel Guérard in France and Ferran Adrià at elBulli. He opened Enoteca at Hotel Arts in Barcelona in 2008, and later Arco by Paco Pérez in Gdańsk, which took its first star in 2023.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
New to seaweed or already using it
Cooks new to seaweed and kitchens already using it, following each emulsion from base to finish.
Butters and emulsions with sea depth
Chefs who want the seaweed blanched, frozen and freeze-dried for pigment before any butter is made.
Anyone curious about seaweed butters
Codium, kombu and nori enthusiasts who want seaweed to carry a sauce rather than garnish it.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
Full access to every masterclass in the library and the complete recipe collection. All lessons, all techniques, all chefs, under one membership.
On the Gronda app on iPhone and Android, or straight from your browser at gronda.com. Start on one, pick up on the other.
Every masterclass lists its level and length up front, so you know exactly what you're getting into before you start. Whether you're picking up a technique for the first time or refining one you've worked for years, there's a class built for where you are.
Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
The first lesson of this class is free, no card required. To watch the full class and everything else in the library, start a Gronda PRO trial. You get full access during the trial and can cancel before it ends without paying anything.
Gronda PRO is —/month on the annual plan (billed once a year), or —/month if you'd rather pay monthly. Either way you get full access to every masterclass and recipe. The annual plan comes with a 7-day free trial, so you can try it before you're charged. Exact pricing depends on your platform and region, shown before checkout.
Yes, anytime. If you subscribed through the App Store or Google Play, cancel from your phone's subscription settings. If you subscribed on gronda.com, cancel from your account settings on the site. No fees, no calls.
Yes. Gronda PRO comes with a 30-day refund window. If you subscribed through the App Store, request the refund directly from Apple, they handle the payment. Through Google Play, request it in the Play Store or email support@gronda.com. If you subscribed on gronda.com, email support@gronda.com within 30 days of your purchase. After 30 days, refunds aren't available.
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
4.8 on the App Store
3M+ chefs
App of the Day in 120+ countries
Seaweed Butters & Emulsions · Paco Pérez
