PANTRYFLEX

blend · nut sauce

★ STARRED KITCHENPrep 10 min

California Almond Goma Sauce

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

Melissa Perello's California Almond Goma Sauce, from the published recipe.

Ratio

Ratio by volume: Chicken Stock 12 ml, Cider Vinegar 12 ml, Mirin 5 ml, Tahini 27 ml, Mayo 53 ml
Chicken Stock 12 mlCider Vinegar 12 mlMirin 5 mlTahini 27 mlMayo 53 ml

Ingredients

  • Almonds — 56 g toasted California almonds
  • Garlic — 4 g sliced
  • Ginger — 1 g sliced
  • Sesame Seed — 4 g
  • Chicken Stock — 12 g vegetable stock
  • Cider Vinegar — 12 g
  • Brown Sugar — 6 g
  • Mirin — 5 g
  • Tahini — 31 g sesame paste
  • Mayo — 50 g aïoli
  • Salt — to taste

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

California Almond Goma Sauce 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

Melissa Perello — published sauce recipes in the PantryFlex catalog. Michelin (Frances / Octavia); James Beard Best Chef: West nominee.

Adapted from a Melissa Perello recipe (Melissa Perello & Jack Irving / StarChefs Octavia).

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 Melissa Perello & Jack Irving / StarChefs Octavia (published as “California Almond Goma Sauce”). Full citation lives in Provenance.

Companion jar