stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minHuskyard Salsa
Independent adaptation of a publicly published Marc Gascons recipe. Not affiliated with, sponsored by, or endorsed by Marc Gascons.
From a starred kitchen.
Ratio
Ingredients
- Truffle — 20 g trufa negra Melanosporum
- Sunflower Oil — 60 g aceite de girasol
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Huskyard Salsa wants a whisk and a stove — 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Marc Gascons. Catalan (Girona). Cited awards include: Michelin 1* (Els Tinars).
Originally published as Salsa de Trufa Negra.
More from this kitchenFAQ
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 Marc Gascons / 7canibales (Els Tinars) (published as “Salsa de Trufa Negra”). Full citation lives in Provenance.