From Melissa Perello's kitchen · Melissa Perello kitchen, _pending
blend · nut sauce
★ STARRED KITCHENCalifornia Almond Goma Sauce
From an award-winning kitchen
Ratio
VEG STOCK 12CIDER VIN 12MIRIN 5TAHINI 27AIOLI 53
Ingredients
- ALMONDS56 g
- GARLIC4 g
- GINGER1 g
- SESAME SEED4 g
- VEG STOCK12 ml
- CIDER VIN12 ml
- BROWN SUGAR6 g
- MIRIN5 ml
- TAHINI27 ml
- AIOLI52.6 ml
- SALT3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Melissa Perello is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin (Frances / Octavia); James Beard Best Chef: West nominee.
Originally published as California Almond Goma Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Melissa Perello & Jack Irving / StarChefs Octavia (published as “California Almond Goma Sauce”). Full citation lives in Provenance.