blend · seafood sauce
★ STARRED KITCHENPrep 10 minSardine Cream
Independent adaptation of a publicly published Nacho Manzano recipe. Not affiliated with, sponsored by, or endorsed by Nacho Manzano.
FINISHING SAUCE · SQUAB & ROASTED MEATS
In the published recipe, this is the finishing sauce for roasted squab. The same recipe pairs it with Kalamata Emulsion, the olive emulsion.
Manzano's sardine cream for roasted squab.
On the jar
CREMA DE
- Method
- blend
- Yield
- about 1½ cups
- Ingredients
- 3
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Sardine120 g
- Olive Oil1½ cups (352 ml)
- Gelatin4 g
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Sardine Cream 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
Nacho Manzano — published sauce recipes in the PantryFlex catalog. Michelin 2–3* (Casa Marcial).
Originally published as Crema de Sardinas.
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?
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 Nacho Manzano / Madrid Fusión archive (Casa Marcial) (published as “Crema de Sardinas”). Full citation lives in Provenance.