PANTRYFLEX

blend · pan sauce

★★★ KITCHENPrep 10 min

Coralcrest Salsa Allo Yuzu

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

Salsa Allo Yuzu from a three-star kitchen.

Ratio

Ratio by volume: Chicken Stock 100 ml, Goose Fat 100 ml, Vegetable Oil 109 ml, Yuzu Juice 29 ml
Chicken Stock 100 mlGoose Fat 100 mlVegetable Oil 109 mlYuzu Juice 29 ml

Ingredients

  • Chicken Stock — 100 g fondo di pollo ridotto al 30%
  • Goose Fat — 100 g grasso d’oca
  • Vegetable Oil — 100 g olio di semi
  • Yuzu Juice — 30 g succo di yuzu
  • Yuzu — 15 g purea di buccia di yuzu piccante

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Coralcrest Salsa Allo Yuzu 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 · 4 stars · 4 national awards

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Provenance

Enrico Bartolini works in Contemporary Italian at MUDEC; credentials include Michelin 3* (MUDEC, Milan).

Originally published as Salsa allo Yuzu.

Adapted from a Enrico Bartolini recipe (Enrico Bartolini / Reporter Gourmet (pollo arrosto)).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Enrico Bartolini / Reporter Gourmet (pollo arrosto) (published as “Salsa allo Yuzu”). Full citation lives in Provenance.

Companion jar