PANTRYFLEX

blend · pan sauce

★ STARRED KITCHENPrep 10 min

Salsa Alle Mandorle

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

FINISHING SAUCE · SEA URCHIN TARTRA

In the published recipe, this is the finishing sauce for sea urchin tartra. The same recipe pairs it with Sea Urchin Mayonnaise, the sea urchin mayonnaise.

Federico Gallo's almond sauce to finish sea urchin tartra.

On the jar

SALSA

Method
blend
Yield
about ¾ cup
Ingredients
3

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Water 140 ml
Water 140 ml

Ingredients

  • Waterabout ½ cup (140 ml)
  • Almonds70 g
  • Salt¼ tsp (1.5 g)

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.

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Companion jar

Salsa Alle Mandorle 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:

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Provenance

Federico Gallo. Piedmontese. Cited awards include: Michelin 1* (Locanda del Pilone).

Originally published as Salsa alle Mandorle.

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Federico Gallo / Identità Golose (published as “Salsa alle Mandorle”). Full citation lives in Provenance.