From Michael Tusk's kitchen · Quince, San Francisco
stove · vinaigrette
★ STARRED KITCHENCoralmill Porcini-Puntarelle Pan
From a starred kitchen & national award winner
Ratio
GRAPESEED OIL 190W.WINE VIN 50OLIVE OIL 27LEMON JUICE 45
Ingredients
- GRAPESEED OIL190 ml
- SHALLOT125 g
- W.WINE VIN50 ml
- OLIVE OIL27 ml
- SALT10 g
- LEMON JUICE45 ml
- LEMON ZEST4 g
- ANCHOVY32 g
- ROSEMARY2 g
- BAY LEAF1 each
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Italian-Californian chef of Michelin three-star Quince in San Francisco; James Beard Outstanding Chef 2026. Also Cotogna; produce-driven tasting menus with Italian technique.
Originally published as Porcini-Puntarelle Pan Sauce Finish.
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 Michael Tusk / Quince (Michelin Guide) (published as “Porcini-Puntarelle Pan Sauce Finish”). Full citation lives in Provenance.