PANTRYFLEX

blend · nut sauce

★ STARRED KITCHENPrep 10 min

Ironbench Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Water 100 ml, Walnut Oil 5 ml, Simple Syrup 4 ml
Water 100 mlWalnut Oil 5 mlSimple Syrup 4 ml

Ingredients

  • Walnuts — 50 g noci
  • Garlic — 1 spicchio d'aglio sbianchito
  • Water — 100 g acqua
  • Walnut Oil — 5 g olio di noci
  • Simple Syrup — 5 g sciroppo zucchero 1:1
  • Salt — Sale (1 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.

Companion jar

Ironbench Salsa 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:

3 kitchens · 5 stars · 2 national awards

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Provenance

Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).

Originally published as Salsa di Noci.

Adapted from a Michelangelo Mammoliti recipe (Michelangelo Mammoliti / Reporter Gourmet (albese vegetale)).

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 Michelangelo Mammoliti / Reporter Gourmet (albese vegetale) (published as “Salsa di Noci”). Full citation lives in Provenance.

Companion jar