Porcini-Puntarelle Pan Sauce Finish

Name: Porcini-Puntarelle Pan Sauce Finish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Mediterranean
Ingredients: 38 tsp grapeseed oil (190 ml) Grapeseed Oil; about 3 shallots (125 g) Shallot; about 3 Tbsp (50 ml) White Wine Vinegar; about 2 Tbsp (27 ml) Olive Oil; about 1½ tsp (10 g) Salt; juice of 1 lemon + zest (45 ml) Lemon Juice; zest of 1 lemon (4 g) Lemon Zest; about 8 fillets (32 g) Anchovy; 2 sprigs rosemary (discard) (2 g) Thyme; 1 Bay Leaf

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

DRESSING · PORCINI & PUNTARELLE SALAD

In the published recipe, this is the dressing for porcini and puntarelle salad.

Michael Tusk's porcini-puntarelle pan sauce finish for salad.

On the jar

PORCINI-PUNT

Method: stove
Yield: about ¾ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Grapeseed Oil 190 mlWhite Wine Vinegar 50 mlOlive Oil 27 mlLemon Juice 45 ml

Ingredients

Grapeseed Oil38 tsp grapeseed oil (190 ml)
Shallotabout 3 shallots (125 g)
White Wine Vinegarabout 3 Tbsp (50 ml)
Olive Oilabout 2 Tbsp (27 ml)
Saltabout 1½ tsp (10 g)
Lemon Juicejuice of 1 lemon + zest (45 ml)
Lemon Zestzest of 1 lemon (4 g)
Anchovyabout 8 fillets (32 g)
Thyme2 sprigs rosemary (discard) (2 g)
Bay Leaf1

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.

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Companion jar

Porcini-Puntarelle Pan Sauce Finish 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:

4 kitchens · 9 stars · 3 national awards

Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Cockle Vinaigrette★★★ KITCHENOn the jar: COCKLE
Black Olive Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Italian-Californian chef of Michelin three-star Quince in San Francisco; James Beard Outstanding Chef 2026. Also Cotogna; produce-driven tasting menus with Italian technique.

Adapted from a Michael Tusk recipe (Michael Tusk / Quince (Michelin Guide)).

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 Michael Tusk / Quince (Michelin Guide) (published as “Porcini-Puntarelle Pan Sauce Finish”). Full citation lives in Provenance.

Companion jar