PANTRYFLEX

stove · pan sauce

★★★ KITCHENPrep 10 minCook 15 min

Lemonway Salsa

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

A quick pan finish for steak and poultry.

Ratio

Ratio by volume: Cream 300 ml, Olive Oil 22 ml
Cream 300 mlOlive Oil 22 ml

Ingredients

  • Anchovy — 4 filetes anchoa
  • Garlic — 2 dientes ajo
  • Thyme — 1 manojo pequeño tomillo (5 g)
  • Cream — 300 g nata líquida
  • Potato — 10 g papa
  • Olive Oil — 20 g AOVE

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Lemonway 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:

3 kitchens · 9 stars · 1 national award

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Provenance

Mauro Colagreco works in Mediterranean / garden-driven at Mirazur; credentials include Michelin 3* (Mirazur, Menton).

Originally published as Salsa Bagna Cauda.

Adapted from a Mauro Colagreco recipe (Mauro Colagreco / Madrid Fusión).

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 Mauro Colagreco / Madrid Fusión (published as “Salsa Bagna Cauda”). Full citation lives in Provenance.

Companion jar