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Agustin Ferrando Balbi Sauce Recipes

Independent adaptations of Agustin Ferrando Balbi's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Agustin Ferrando Balbi.

Agustin Ferrando Balbi. Spanish / Japanese.

By the numbers

recipes

pour-and-shake ready

ingredients per recipe, field average 6.8

Compared with the whole catalog, Agustin reaches more often for garlic (67% vs 35%), tomato (33% vs 6%), and Sherry vinegar (33% vs 7%).

Recipes

SalmorejoOn the jar: SALMOREJOBalbi's salmorejo for carabinero prawn.Roasted Piquillo Pepper SauceOn the jar: ROASTEDBalbi's piquillo pepper sauce for lobster.Duck Egg-Yolk MousseOn the jar: DUCKBalbi's duck egg-yolk mousse for carabinero prawn.

More Mediterranean sauces →

Awards

Michelin ★ (Andō, Hong Kong; HAKU tenure)

Citations

Salmorejo · adapted from Agustin Balbi / FOUR Magazine (Andō carabinero & duck egg)
Roasted Piquillo Pepper Sauce · adapted from Agustin Balbi / FOUR Magazine (lobster & piquillo)
Duck Egg-Yolk Mousse · adapted from Agustin Balbi / FOUR Magazine (Andō carabinero & duck egg)

Every recipe lists its source and original title in the Provenance section of the recipe page.

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